Lasagna with Bolognese Sauce and Mushrooms

If you use pre-made Bolognese sauce, preparing lasagna is very quick and easy.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Béchamel sauce

  • 50 g Butter, unsalted

  • 50 g Wheat flour, white, multi-purpose

  • 500 ml Milk, whole milk

  • 1 pinch Salt, table

  • 1 pinch Spices, nutmeg, ground

  • 10 pieces Pasta, noodles, fresh

  • 20 g Oil, olive

  • 1 pod Garlic, fresh

  • 1 pinch Parsley, fresh

  • 100 g Mushrooms, mushrooms, fresh

  • 400 g Tomato sauce, without salt

  • 60 g Cheese, Parmesan, grated

Steps

  1. Sauce: Clean and wash the mushrooms, then slice them thinly. Heat a little olive oil in a pan and sauté a clove of garlic. Add the mushrooms and a pinch of chopped parsley, and sauté for 5 minutes while stirring. Then mix in the Bolognese sauce and remove the pan from the heat.

  2. Béchamel: Melt butter in a saucepan. Add flour to the melted butter and sauté for 1 to 2 minutes while stirring. Gradually pour in hot milk while continuously stirring. Once all the milk is added, season the sauce with salt and nutmeg to taste. Cook until thickened, then remove the saucepan from the heat.

  3. Assembling the lasagna: Prepare a deep baking dish and grease it with butter. Spread a little sauce on the bottom of the dish, then sprinkle with grated Parmesan. Add a little béchamel and place a layer of lasagna sheets on top. Repeat the process until you have five layers. Spread béchamel on top of the lasagna and sprinkle with Parmesan. Bake the lasagna at 180°C for 20 minutes.

  4. Let the baked lasagna rest for 10 minutes before serving.

Nutrition Information (Per 100g)

  • Calories: 201.9 kcal
  • Fat: 14.16 g
    • Saturated Fat: 5.8 g
  • Carbohydrates: 7.79 g
    • Sugars: 2 g
  • Protein: 8.65 g
  • Fiber: 0.57 g

Advice

Instead of mushrooms, you can use mixed vegetables.