Spicy lasagna with minced meat and mushrooms
Ingredients for Spicy lasagna with minced meat and mushrooms
| Amount | Ingredient |
|---|---|
| 100 grams | Minced beef |
| 100 grams | Mushrooms |
| 1 / 2 knots | Onion |
| 3 no | Garlic |
| 5 dashes | Parsley |
| 2 pinches | Nutmeg |
| 2 pinches | Thyme |
| little | Ginger |
| 2 pinches | Savory |
| 1 pinch | black pepper |
| 1 pinch | red peppers |
| 1 box | peeled tomatoes |
| 2 tbsp | Tomato paste |
| 4 tbsp | Flour |
| 20 g | Butter |
| 250 ml | Milk |
| 1 tbsp | Parmesan cheese |
| 1 tbsp | Grated cheese |
| 50 g | Mozzarella |
| 2 tbsp | Olive oil |
| 4 pinches | Salt |
| 1 / 4 liter | Water |
Spicy lasagna with minced meat and mushrooms Directions
Chop meat sauce for the onion and garlic and fry together with ground meat in olive oil in a pan. First, salt and pepper. After 5-10 minutes add the sliced mushrooms and cook for another 5-10 minutes. Then peeled canned tomatoes and 1 / 4 liter water solution tomato puree to the pan, stir, can mix all the other pure spices and simmer 10-12 minutes more.
For the bechamel sauce traditionally first fry flour in butter, pour in the milk and stir. Leave after a few minutes Parmesan, purely to give additional ev grated cheese and cook another 15 minutes on low heat.
In a casserole dish first one lasagne sheet, meat sauce over it, over it lasagna plate, meat sauce, bechamel sauce, lasagna plate, meat sauce and bechamel. Sprinkle over mozzarella slices, grated Emmental cheese slices and Parmesan ev.
Bake in a preheated oven at about 180 degrees, depending on the lasagna plate (pre-cooked or not) to bake for 20-30 minutes.
