The ingredients of the recipe
For the bolognese sauce with porcini mushrooms:
- 500 g of ground beef
- 1 onion, finely chopped
- 2 cloves of garlic, chopped
- 1 can of crushed tomatoes (about 400 g)
- 2 tablespoons of tomato paste
- 250 ml beef broth
- 1 teaspoon dried oregano
- 200 g fresh porcini mushrooms, cleaned and cut into slices
- 2 tablespoons of olive oil
- Salt and pepper, to taste
For the béchamel sauce:
- 50g butter
- 50 g of flour
- 500 ml of milk
- 1 pinch of grated nutmeg
- Salt and pepper, to taste
To assemble the lasagna:
- 250 g lasagna sheets
- Grated parmesan
- Salt and pepper, to taste
Preparing the recipe
Bolognese sauce with porcini mushrooms:
- Brown the chopped onion and garlic in a pan with olive oil.
- When they are translucent, add the minced meat. Leave to cook for a few moments then add the porcini mushrooms, tomato paste, crushed tomatoes, beef broth, oregano, salt and pepper.
- Leave to simmer for 20 minutes then set aside.
The béchamel:
- Melt the butter in a saucepan then add the flour and mix well to form a roux.
- Then whisk in the milk, and cook the béchamel over low heat, stirring constantly, until it thickens.
- Remove from the heat, add the nutmeg, salt and pepper. Reserve the homemade béchamel.
Assembling the lasagna:
- Preheat the oven to 180°C.
- In a suitable dish, spread a layer of Bolognese sauce, then lasagna sheets, then a layer of béchamel and repeat the steps until the ingredients are used up. Finish with a layer of lasagna sheets and a layer of béchamel.
- Sprinkle with parmesan (you can replace with mozzarella).
- Cover with foil and bake for 30 minutes. Then remove the aluminum and continue cooking for another 15 to 20 minutes to brown the lasagna.
