Discover the extraordinary taste of this veggie, mushroom, and beef lasagna that will leave your taste buds dancing. While it takes a bit more time to prepare, the result is so mouthwateringly delicious that you’ll cherish every minute spent in the kitchen. This lasagna, with its harmonious blend of ingredients, promises an unforgettable dining experience.
Calories: 769.68 kcal per serving
Servings: 6
Cooking Time: 1 hour 30 minutes
Nutrition (Per Serving): 37.61g Protein / 50.54g Fat / 47.24g Carbohydrates
Ingredients for 6 Servings:
- 16 lasagna sheets
- 400g beef (shoulder or round) (14 oz)
- 2 eggplants
- 1 onion
- 400g fresh mushrooms (14 oz)
- 2 sprigs fresh basil
- 500ml tomato sauce (2 cups)
- 300g mozzarella cheese (10.5 oz)
- 50g hard cheese (1.75 oz)
- 6 tablespoons olive oil (90 ml)
- Salt to taste
- Freshly ground black pepper to taste
For the Béchamel Sauce:
- 380ml milk (1.6 cups)
- 50g butter (1.75 oz)
- 3 tablespoons flour (24g)
- 2g grated nutmeg (0.07 oz)
- Salt to taste
Instructions:
Prepare the Filling:
Cut the beef into large chunks and grind using a fine grinder. Heat 2 tablespoons of olive oil in a pan. Cook the ground beef for 7 minutes over medium heat, stirring occasionally. Season with a bit of salt and pepper.
Prepare the Eggplants:
Slice the eggplants into rounds, sprinkle with salt, and let them sit in a bowl for 20 minutes. Rinse, gently squeeze out excess water, and pat dry with paper towels. Fry until browned in 2 tablespoons of olive oil.
Prepare the Vegetables:
Slice the onion into rings. Clean and slice the mushrooms. Heat the remaining olive oil in a pan, sauté the onions until golden, then add the mushrooms. Cook over medium heat until the liquid evaporates. Season with salt and pepper.
Prepare the Tomato Sauce:
Finely chop the basil and mix with the tomato sauce.
Prepare the Béchamel Sauce:
Melt the butter in a saucepan. Add the flour and cook, stirring, for 3 minutes over medium heat. Gradually add the warm milk, whisking constantly to avoid lumps. Bring to a boil and cook until thickened. Season with salt and nutmeg.
Assemble the Lasagna:
Grate the hard cheese finely and the mozzarella coarsely. In a rectangular baking dish, spread a few spoonfuls of tomato sauce with basil. Layer 4 lasagna sheets on top.
Add half of the eggplants and the mushroom-onion mixture. Pour half of the remaining tomato sauce and sprinkle with 1/3 of the grated mozzarella.
Cover with 4 more lasagna sheets. Add all the cooked beef, the remaining tomato sauce, and 1/3 of the béchamel sauce. Layer with another 4 lasagna sheets.
Add the remaining mushrooms and eggplants. Sprinkle with another 1/3 of the mozzarella and pour another 1/3 of the béchamel sauce. Top with the last 4 lasagna sheets.
Sprinkle with the remaining mozzarella and pour over the remaining béchamel sauce. Finish with grated hard cheese on top.
Bake:
Cover the dish with foil and bake at 190°C (375°F) for 30 minutes. Remove the foil and bake for an additional 10 minutes to brown the top. Let the lasagna cool slightly before serving for easier slicing.
Helpful Tip:
If you wish, you can make your own tomato sauce. Simmer peeled, crushed tomatoes with minced garlic, dried Provencal herbs, and season with salt, sugar, and pepper to taste.
Additional Note:
Feel free to add other vegetables like zucchini or sliced bell peppers to the lasagna filling for extra flavor and nutrition.
Enjoy this hearty and flavorful lasagna, perfect for a family dinner or special occasion. The blend of veggies, mushrooms, and beef creates a symphony of tastes that everyone will love!
