Lasagna with mushrooms

Ingredients for 4 servings:

• 4 tbsp olive oil
• 1 onion(s)
• 2 garlic cloves
• 500 g minced meat, half and half
• 400 g mushrooms, fresh
• 1 large can of tomatoes
• 200 ml red wine
• Tomato paste
• 4 tbsp butter
• 3 tbsp flour
• ¾ liter of milk
• 1 bay leaf
• 2 tbsp lemon juice
• 1 tsp nutmeg
• 100 ml red wine
• salt and pepper
• 200 g cheese (Edam), grated
• 15 lasagna sheets

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

For the meat sauce, peel and finely chop the onion and garlic, and sauté in heated olive oil. Trim and slice the mushrooms, and add them. Add a little salt and fry for 2-3 minutes. Stir in the minced meat and fry while stirring. Mix in the canned tomatoes and 200 ml of red wine, then season generously with salt and pepper. Cover and simmer for 15-20 minutes. Season to taste and thicken slightly with tomato paste if desired. The sauce shouldn’t be too runny, otherwise the lasagna will be too runny in the oven. For the béchamel sauce, melt the butter over low heat (!). Add the flour and stir slowly until it turns a pale yellow. Then immediately add the milk in portions, stirring constantly, until the sauce thickens slightly. Stir in the bay leaf, lemon juice, nutmeg, and 100 ml of red wine. Simmer for 10-15 minutes, stirring regularly. Finally, remove the bay leaf and season again with salt and pepper, and thicken slightly with tomato paste if desired. Preheat oven to 200°C, grease a baking dish, and fill in the following order: béchamel sauce, meat sauce, and lasagna sheets. Repeat this sequence until all the ingredients are used up and the dish is full. Finish with the meat sauce. Place the lasagna in the oven for 30 minutes. Then spread the cheese on top and return to the oven for another 10 minutes. Serve hot.