PREMIUM
@lekting
Difficulty: Hard
6 Serves
0.0
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Cooking Time
1 h. 30 min.
Serves
6
Difficulty
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About This Recipe
Lasagna with vegetables, mushrooms, and minced meat is one of the variations of the classic dish, possessing an exceptionally bright and memorable taste. Of course, it will take a bit more time to prepare, but the result will be so stunning that you won't regret a single minute spent. The combination of filling ingredients (vegetables, mushrooms, minced meat) is very harmonious, leaving no questions or doubts. By the way, some note that, thanks to the eggplants in the composition, this lasagna somewhat resembles moussaka in taste. We agree, but this is one of those cases where the details make all the difference. Combine minced meat, béchamel, and eggplants with potatoes - you get Greek moussaka. Add tomato sauce and pasta sheets to the same ingredients - you make Italian lasagna!
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 17
Serves:
Lasagna sheets - 16 pcs.
Beef pulp (shoulder or rump) - 400 g
Eggplant - 2 pcs.
Bulb onions - 1 pcs.
Fresh champignons - 400 g
fresh basil - 2 bunch
Tomato sauce - 500 ml
Mozzarella cheese - 300 g
Hard grated cheese - 50 g
Olive oil - 6 tbsp
Salt - to taste
Salt, freshly ground black pepper - to taste
Milk - 380 ml
Butter for greasing finished flatbreads - 50 g
Flour - 3 tbsp
Grated nutmeg - 2 g
Salt - to taste
Nutrition Facts
Serves:
🥓
Fat
294г
🍚
Carbohydrates
703г
🥩
Protein
301г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Prepare the lasagna filling. Coarsely chop the meat and pass through a meat grinder with a fine grid. Heat 2 tbsp in a frying pan. l. olive oil. Stirring, fry the minced meat for 7 minutes over medium heat. Add a little salt and pepper.
Step 2
Cut the eggplants into slices and, sprinkle with salt, place in a bowl. Leave for 20 minutes. Then rinse and squeeze lightly, dry with paper towels. Fry until browned by 2 tbsp. l. olive oil.
Step 3
Peel the onion and cut into rings. Peel the mushrooms and cut into small slices.
Step 4
Heat the remaining olive oil in a frying pan and brown the onion in it. Add chopped mushrooms. Stirring, fry over medium heat until the liquid has completely evaporated. Season with salt and pepper.
Step 5
Finely chop the basil and mix with tomato sauce.
Step 6
Prepare bechamel sauce. Melt the butter in a saucepan. Add flour and, stirring, fry over medium heat for 3 minutes. Pour in warm milk. Stirring constantly with a whisk (to avoid lumps), bring to a boil over medium heat. Cook until thickened. Season with salt and nutmeg.
Step 7
Grate the hard cheese on a fine grater, grate the mozzarella for pizza on a coarse grater. Prepare a rectangular ovenproof lasagne pan. Pour a few spoons of tomato sauce with basil into the bottom and distribute it evenly.
Step 8
Place 4 lasagna sheets. Place half of the eggplants and mushrooms with onions. Pour over half of the remaining tomato sauce and spread with 1/3 of the grated mozzarella.
Step 9
Cover with 4 lasagne sheets. Place all the fried minced meat. Top with remaining tomato sauce and 1/3 of the bechamel. Place 4 lasagna sheets on top again.
Step 10
Distribute the remaining mushrooms and eggplants. Sprinkle with 1/3 of the grated mozzarella and 1/3 of the béchamel sauce. Place remaining 4 lasagne sheets. Sprinkle with grated mozzarella and pour over bechamel sauce.
Step 11
Sprinkle the top of the lasagna with grated hard cheese. Cover the pan with a sheet of thick foil and bake for 30 minutes at 190°C.
Step 12
Remove the foil and bake the lasagna for another 10 minutes at the same temperature until the top is browned. Before serving, let the dish cool slightly - this will make it easier to divide into portions.
Enjoy your meal!
Follow the instructions step by step