Main courses

Mushroom lasagna

Main courses Medium 120 min

This all-time favorite has over the years been infected with mushrooms in my kitchen. I remember making the first lasagna with more porcini than beef, and it was a revelation.

Wild ingredients

Porcini Chanterelle Summer bolete

Ingredients

400 g minced beef
400 g mushrooms (most types can be used)
a little butter or oil for frying
1 onion
1 carrot
2 stalks of celery
1 leek
fresh oregano and thyme
2 cans chopped tomatoes
salt and pepper
lasagna sheets
Bechamel sauce:
100 g butter
1 dl wheat flour
1 l milk
nutmeg
salt and pepper
optional a little mushroom powder, see recipe page xx
parmesan

Instructions

Dice onion, carrot, celery, and leek, and fry with the beef in a pot. Add fresh oregano and thyme.
Cut the mushrooms into cubes, and fry them in a pan on the side, preferably in several batches, adding them to the pot as they are done.
Add chopped tomatoes until covered. Season with salt and pepper. Turn down the heat, and let the mushroom meat sauce simmer for at least an hour.
Make a bechamel sauce of butter and flour, which you whisk together. I toast the flour before adding the butter for a better flour flavor. Add the milk gradually.
Season with salt, pepper, and nutmeg. You can also add mushroom powder for even more mushroom flavor. If there are lumps in the bechamel, you can blend it with a stick blender.
Assemble the lasagna with mushroom meat sauce, bechamel sauce, and lasagna sheets, finishing with a bechamel layer topped with parmesan.
Bake the lasagna for 45 minutes at 180 degrees. Let it stand for 20 minutes before serving, if you can!

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The Mushroom Handbook