Lasagna with dried porcini mushrooms

Ingredients for 6 servings:

• 700 g minced meat, mixed
• 2 onions
• 1 garlic clove(s)
• 3 tbsp oil
• 2 packs of diced tomatoes
• 1 pack of Italian herbs (frozen)
• 1 pack of lasagna sheets (without pre-cooking)
• 60 g butter
• 60 g flour
• ½ liter of milk
• 20 g porcini mushrooms, dried
• some nutmeg
• some vegetable broth
• 150 g Parmesan, grated
• 1 bag of cheese (gratin cheese), grated
• 1 ball of mozzarella, grated
• ¾ liter of water, lukewarm

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

The original recipe has been changed several times

Soak the porcini mushrooms in 1/2 – 3/4 liter of lukewarm water for a few hours (preferably overnight). Squeeze out the mushrooms and don’t discard the water afterwards; you’ll need it! For the Bolognese sauce, shred the minced meat. Peel and finely chop the onions and garlic. Heat the oil and fry everything vigorously until the liquid has evaporated. Then pour in 1/4 liter of the mushroom liquid. Stir in the herbs and add the diced tomatoes. Season to taste, then simmer the sauce for about 1/2 hour. For the béchamel sauce, heat the butter. Stir in the flour and pour in 1/2 liter of milk and 1/4 – 1/2 liter of the mushroom liquid. Whisk everything together well and bring to a boil. Season with nutmeg and vegetable stock, then add the soaked porcini mushrooms. If the mixture is too thick, thin with milk. First, pour enough béchamel sauce into a baking dish to cover the bottom. Then alternate layers of lasagna sheets, Bolognese sauce, a little Parmesan, a little gratin cheese, lasagna sheets, béchamel sauce, cheese, lasagna sheets, etc. Finish with béchamel sauce, Parmesan, and mozzarella. Bake in a preheated oven at 225°C for about 25 minutes. Serve immediately.