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Forest Mushroom (chestnut) Lasagna

5 from 6 votes
Course Dinner
Cuisine European
Servings 6 people
Calories 149 kcal

Ingredients
 

  • 600 g Chestnuts cleaned
  • 600 g Minced meat half and half
  • 200 g Onions
  • 200 g Grated cheese
  • 2 Garlic cloves
  • 2 tbsp Peanut oil
  • 1 liter Clear meat soup (Maggi / 5 tsp instant)
  • 4 tbsp Tomato paste
  • 1 tsp Salt
  • 1 tsp Cayenne pepper
  • 1 tsp Thyme
  • 1 tsp Basil
  • 1 tsp Oregano
  • 1 tsp Chili seasoning
  • 1 tbsp Italian herbs
  • 6 tbsp Milk
  • 6 tbsp Creme fraiche Cheese
  • 1 a cup Crème fraîche with herbs (125 g)
  • 14 Lasagne platters

Instructions
 

  • Carefully clean / brush and cut chestnuts. Peel and dice the onions. Peel and finely dice the garlic. Heat peanut oil (2 tablespoons) in a high pan and fry the onion and garlic cubes in it and take them out again. Put the minced meat in the pan and fry until crumbly. Put the onion-garlic cubes back into the pan, add tomato paste (4 tbsp) and fry everything again / stir-fry. Deglaze / pour in the broth and sprinkle with salt (1 teaspoon), cayenne pepper (1 teaspoon), thyme (1 teaspoon), basil (1 teaspoon), oregano (1 teaspoon), chili seasoning (1 teaspoon), marjoram (1 teaspoon) , Italian herbs (1 tbsp), milk (6 tbsp) and crème fraîche (6 tbsp) to taste. Bring to the boil while stirring and layer alternately sauce and lasagne plates in a baking dish. Start with the sauce and finish again. Pour / spread créme fraîche and grated cheese on top and bake in a preheated oven at 175 ° C for about 25-30 minutes. Portion and serve.

Nutrition

Serving: 100gCalories: 149kcalCarbohydrates: 4.2gProtein: 2.1gFat: 13.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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