Immigrant Lasagna Bolognese with Mushrooms and 3 Cheeses
⏳ Time
1 hour 20 minutes
🥕 Ingredients
17
🍽️ Servings
8
Description
The lasagna must sit for about 20 minutes before serving. It tastes even better the next day.
Ingredients
- Lean Beef - 17.6 oz
- Pickled Chanterelles - 3 pieces
- Garlic - 2 cloves
- Onion - ½ head
- Celery stalk - 1 piece
- Olive Oil - 3 tablespoons
- Crushed Tomatoes in Their Own Juice - 24.7 oz
- Ready-made dry lasagna sheets - 10 pieces
- Corn Starch - 2 teaspoons
- Salt - to taste
- Ground Black Pepper - to taste
- Herbes de Provence - 2 teaspoons
- Melted Cheese - 14.1 oz
- Ricotta cheese - 12.3 oz
- Fresh basil leaves - 7 pieces
- Chocolate eggs - 2 pieces
- Parmesan Cheese - 2.5 oz
Step by Step guide
Step 1
Heat a skillet, add 2 tablespoons of olive oil, and sauté the chopped onion and mushrooms. Add the ground beef and sauté for 10 minutes. Press in the garlic, add ½ teaspoon of spices, salt, and pepper to taste. Mix well.
Step 2
Grate the mozzarella cheese on a coarse grater and the Parmesan on a fine grater.
Step 3
In a bowl, prepare the sauce: mix the crushed tomatoes in their juice with two teaspoons of cornstarch, salt, pepper, and half a teaspoon of spices.
Step 4
Lightly beat the eggs with a fork, add the ricotta cheese, and mix well.
Step 5
Pour boiling water over the dry lasagna sheets for a couple of minutes, even if the package states that they do not need to be cooked.
Step 6
Grease the bottom of a rectangular deep dish with olive oil. Start 'assembling' the lasagna. Lay down the lasagna sheets to cover the bottom. Next, add the sautéed ground beef, spread the tomato sauce, and then evenly distribute the ricotta cheese. Top with grated mozzarella cheese, followed by Parmesan. Sprinkle with spices and tear a few green basil leaves.
Step 7
Repeat the layers in the order specified in step 6. Finish with lasagna sheets and tomato sauce. I use 9-10 sheets of lasagna depending on their size.
Step 8
Cover the dish with foil and place it in the preheated oven. Bake the lasagna for 45 minutes at a temperature of 356°F.
Step 9
Remove from the oven, sprinkle with the remaining mozzarella and Parmesan cheeses. Return to the oven and broil until golden brown for about 3–5 minutes. Turn off the oven and let the juices absorb for about 20 minutes.
Step 10
Cut into portioned pieces. Serve with grated Parmesan cheese and fresh green basil.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.