White Lasagna with Mushrooms

To make the lasagna truly special, we removed the tomatoes and added fresh mushrooms. The result is a divine dish that can be enjoyed in all seasons.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 65 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Béchamel sauce

  • 100 g Butter, unsalted

  • 100 g Wheat flour, white, multi-purpose

  • 1 l Milk, whole milk

  • pieces Salt, table

  • 4 spoon Oil, vegetable oil, canola

  • 1 piece Onion, raw

  • 500 g Mushrooms, mushrooms, fresh

  • 150 ml Alcohol, Wine, White

  • 500 g Meat, beef, ground

  • 2 pod Garlic, fresh

  • pieces Salt, table

  • 350 g Pasta, Macaroni

  • 100 g Cheese, Parmesan, grated

Steps

  1. Clean the mushrooms with a damp cloth and roughly chop them. Peel the onion and garlic, then finely chop them separately. Heat oil in a pan and sauté the chopped onion. Add the mushrooms, lightly fry, and then pour in the wine. Once the wine evaporates, add half a ladle of water (or broth), cover, and simmer for 15 minutes.

  2. In another pan, heat oil and fry the ground meat (use a spatula to break larger pieces into smaller chunks). Add the chopped garlic and sautéed mushrooms to the meat. Season with salt and pepper, mix, cover, and simmer on low heat for 5 minutes.

  3. Melt butter in a small pot. Add flour and cook while continuously stirring for 1 to 2 minutes. Gradually pour in warm milk while stirring to prevent lumps. Continue stirring and cooking until the sauce thickens (about 5 minutes). Season the prepared sauce lightly with pepper, salt, and ground nutmeg.

  4. Bring a large pot of salted water to a boil, adding 1 to 2 tablespoons of oil (the oil prevents the cooked pasta from sticking). Add the lasagna sheets to the boiling water. Once softened, remove them with a slotted spoon and place them on a damp cloth.

  5. Preheat the oven to 180°C (350°F). Pour a little béchamel sauce into a greased baking dish and spread it evenly. Layer the ingredients: softened lasagna sheets, the meat and mushroom mixture, béchamel sauce, and a little grated Parmesan. Finish the lasagna with a layer of béchamel sauce and generously sprinkle grated Parmesan on top. Bake in the preheated oven for 20 to 30 minutes, or until the top is golden brown (if needed, increase the temperature slightly for the last 10 minutes of baking).

  6. Let the lasagna rest for 10 minutes before serving, then cut into portions and serve.

Nutrition Information (Per 100g)

  • Calories: 185.3 kcal
  • Fat: 10.01 g
    • Saturated Fat: 4.08 g
  • Carbohydrates: 14.48 g
    • Sugars: 2.34 g
  • Protein: 7.98 g
  • Fiber: 0.64 g