John Myers
Forest Mushroom (chestnut) Lasagna
The perfect forest mushroom (chestnut) lasagna recipe with a picture and simple step-by-step instructions.
- 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 (here: Von 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 (here: From Barilla)
- 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.
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