Lasagna with Dried Porcini Mushrooms
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 700 g minced meat, mixed
- 2 onions)
- 1 clove garlic
- 3 tablespoon oil
- 2 packs tomato (s), diced
- 1 packet herbs, Italian (frozen)
- 1 pack lasagne platter (s) (without pre-cooking)
- 60 g butter
- 60 g flour
- 0.5 liter ½ milk
- 20 g porcini mushrooms, dried
- some nutmeg
- some vegetable broth
- 150 g parmesan, rated
- 1 bag cheese (gratin cheese), grated
- 1 scoop grated mozzarella
- 0.75 liter ¾ water, lukewarm
Print Recipe
Pin Recipe Instructions
- Soak the boletus for a few hours (preferably overnight) in 1/2 - 3/4 liters of lukewarm water. Then squeeze out the mushrooms and do not throw away the water afterwards, it is still needed!
- For the Bolognese sauce, pick the minced meat. Peel and finely chop the onions and garlic. Now heat the oil and fry everything vigorously until the liquid has boiled away. Then add 1/4 l of the mushroom water. Stir in the herbs and add the diced tomatoes. Season as needed, then let the sauce simmer for about 1/2 hour.
- For the bechamel sauce, heat the butter. Stir in the flour and add 1/2 l milk and 1/4 l - 1/2 l mushroom water. Mix everything well with the whisk and bring to the boil. Season with nutmeg and vegetable stock, then add the soaked porcini mushrooms. If the mixture is too thick, thin it with milk.
- First pour enough bechamel sauce into a baking dish that the bottom is covered. Then alternately layer lasagna plates, Bolognese sauce, some Parmesan, some gratin cheese, lasagne plates, bechamel sauce, cheese, lasagna plates, etc. Finish with bechamel sauce, parmesan and mozzarella.
- Bake in a preheated oven at 225 ° C for about 25 minutes. Serve immediately.
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