Delicious recipe for meat and mushroom lasagna. Prepare it on a day when you want to show off your culinary skills and you'll see that you'll impress everyone!
Meat sauce, brown two cloves of finely chopped garlic in oil in a saucepan or pot.
Once browned, add the onion (reserve one peel of it for the pasta) finely chopped, the carrots, peeled and grated, a pinch of oregano and basil, you can season with salt and pepper a bit.
Once the onion and carrot are cooked, add the meat and sauté it over high heat for about 5 minutes.
Add the crushed tomato; for this, I used whole tomatoes, removing the core, cut into quarters or eighths, whichever works best for you, and blended them using an immersion blender. I recommend that once blended, add a pinch of basil.
Add the tomatoes to the meat mixture and cook them over low heat for about 40 minutes or until you see they have little water (the water released from the tomatoes).
Fry two cloves of finely chopped garlic in a pan.
Slice the mushrooms thinly, or you can use pre-cooked ones; the important thing is to have them sliced or chopped.
Cook the mushrooms with the garlic.
BECHAMEL
Melt the butter in a pot.
Add the flour and cook over very low heat for about 4 or 5 minutes; it should not brown.
Preheat the milk and gradually pour it into your mixture, stirring slowly.
Add nutmeg and season the mixture with salt and pepper.
PASTA
In another pot, pour water.
Add the onion peel we set aside earlier, the leftover garlic clove, herbs to taste, and a tablespoon of salt.
Bring water to a boil with your pasta; depending on the brand, the sheets may stick together, be careful.
Once everything is ready, butter a baking dish, the bottom and sides.
Place the first sheets and on top of them the meat mixture.
Cover with other sheets and now add the béchamel.
Cover again and now with meat, so you should have 3 layers of meat and two of béchamel.
Finish by covering with other sheets of lasagna.
Now add grated cheese, and finish with oregano and basil.
Preheat your oven to about 170 - 180 degrees Celsius and bake the lasagna for about 25 - 30 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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