John Myers
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Lasagna with Porcini Mushrooms
The perfect lasagna with porcini mushrooms recipe with a picture and simple step-by-step instructions.
Mince sauce
- 500 g Ground beef
- 2 Piece Fresh onion
- 3 Toes Garlic fresh
- 1 Can Tommats from the can
- 1 Can Tomato paste concentrated three times
- 2 Tablespoon Vegetable broth (homemade)
- 250 Milliliters Water
- 1 Teaspoon. Sugar
- 1 Teaspoon. Salt
- 2 Tablespoon Dried oregano
- 1 Tablespoon Dried thyme
- No fat for the sauce
- 1 piece Bay leaf
the bechamel sauce
- 2 Tablespoon Butter the good one
- 2 tablespoon Flour (double handle)
- Nutmeg
- Salt from the mill
- 200 Milliliters Milk 3.8
- 200 Milliliters Vegetable broth (homemade)
- 200 Milliliters Thyme
Frozen Porcini Mushrooms
- 250 g Frozen Porcini Mushrooms
- 1 good tablespoon Butter the good one
- Lemon zest
The cheese
- Mountain cheese or grýere
- Casserole form with olive oil
The mince sauce
- I pour hot water over the vegetable broth, this is how I get my vegetable broth. I cut the onions and garlic into small cubes. The can with the tomatoes are ready, I took the minced meat out of the fridge an hour beforehand. I like to arrange everything so that I have everything ready to hand, so I save time and paths.
- The saucepan is on the stove, let it get hot (please don’t need any fat) Sauté the onion with the garlic in the hot saucepan, add the tomato paste and stir well, it starts to lay on the bottom of the saucepan Pour the cans of tomatoes. And now add the mince, travel well apart, possibly pour broth over it.
- Add the herbs, I like to grind them in the palm of my hand, this is how they develop the good aromas. Reduce the temperature, season with salt and paprika, continue to simmer. Add sugar to taste, you can also add a good dash of ketchup. It can now simmer for 15-20 minutes
The bechamel sauce
- In a saucepan, I put the good butter and let it melt until it forms small bubbles. Now I sprinkle in the flour and stir both so that a mild paste forms. With the milk and the broth that I slowly pour in, I stir it into a thick sauce with a whisk. Grated nutmeg, salt and a little thyme give it a spicy taste. The cheese can be rubbed into the sauce if you like.
Boletus
- I steam the porcini mushrooms in good butter, let the butter soak in well.
Put it in the casserole dish
- I preheat the oven to 160 ° convection. Middle rail. The shape is oiled. A good ladle of bechamel sauce so that the bottom is covered. Then put the noodle plates on top. Put on the mince sauce and again noodle plates, then bechamel sauce and the porcini mushrooms. Now I am layering one by one up to the top. Finally, I rub the cheese over it vigorously and off to the oven.
- The baking time is around 30-35 minutes. A wonderful crust is created and the aroma of this cheese wafts through the kitchen. After baking, I give this lasagna some time to rest. But then there is no holding back. If you want, you can add olives or tomatoes, a salad would also go if available. Now I wish you all a good appetite.
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