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Lasagna with meat and mushrooms

Lasagna with meat and mushrooms


Mushrooms are cleaned, washed and cut into julienne slices. In a Wok bowl, heat the olive oil, add the minced meat and sliced ​​mushrooms. Leave to simmer over low heat, approx. 25 minutes, add the tomato sauce and when the composition cools, add the eggs. Season with salt and pepper, then mix well until all ingredients are homogenized.

Prepare the bechamel sauce as follows: melt the butter on a Bain-Marie bowl, add the flour and hot milk, stirring vigorously so as not to make cakes.

Start assembling the lasagna, place a layer of becahemel sauce on the bottom of the tray, then uncooked lasagna sheets, meat sauce and mushrooms, sprinkle with oregano, and continue until the ingredients are finished. The last layer should be bechamel sauce and grated cheese. Place in the preheated oven, approx. 50 minutes on the right heat.



How to prepare Lasagna with meat and mushrooms:

For starters we take care of the filling. If you have an appliance that grinds vegetables, it's great, if not, use grater for carrots and celery, the rest finely chopped with a knife.

I chopped the carrots, parsley root, onion and garlic.

I cut the celery stalks and the capsicum into thin slices, as well as the mushrooms.


When all the vegetables are ready, put a large pan on the fire, add 4-5 tablespoons of olive oil and sauté the vegetables (carrots, onions, garlic, peppers and celery), stirring frequently, leave them for 2-3 minutes, then add the mushrooms. and pepper.

Chop the thyme and add it now. Let them simmer for 5-7 minutes.

Add the rest of the spices (nutmeg, chilli flakes and oregano) season with salt to taste and add the minced meat. I used meat from a safe source, but as I said, if you do not have such a source, make sure you buy something as organic as possible.

Mix the meat with the vegetables and leave it for about 10 minutes before adding the red beans and canned tomatoes.

Drain the beans and wash them in some water before adding them to the food.

Chop the hot pepper with the seeds and throw it in the middle of the action in the pan.

Pour the tomato paste, add 1 handful of chopped basil and mix all the ingredients, let the heat simmer, cover with a lid and leave to cook for 60 minutes, but please pass the mixture with a spoon for 10 minutes. .



While the filling is flavored under the lid, we take care of the bechamel sauce.

  • Let the milk heat up for a start.
  • In a saucepan, melt the butter over low heat, then add the sifted flour and mix vigorously with the whisk. Pour the hot milk into a thin thread, stirring constantly.
  • Add a nutmeg powder and salt, leave on the fire for 1-2 minutes and the sauce is ready.

Bechamel sauce ready, the filling almost ready. Taste, stir a little more and if the 60 minutes have passed, add the rest of the chopped basil and close the flame.

  • We take a tray with high walls and pour a first layer of bechamel sauce.
  • Over the sauce, add the first lasagna sheets.
  • Grease the sheets again with sauce, over which we add the first layer of meat.
  • After the layer of meat, sprinkle Parmesan.
  • Over the parmesan we add the sauce again, and the leaves, and we brush, the sauce, the parmesan & # 8230and we continue the operation until we finish with a layer of meat.
  • Over the last layer of meat add slices of mozzarella and finish with raw prosciutto. This prosciutto left its flavor and gave a unique flavor to this dish. Using slices of prosciutto is simply optional, but I recommend you try to make a difference.
  • In a larger pan add hot water, then place the tray with lasagna and bake for 15 minutes.
  • Preheated oven to 200 degrees.
  • When the time has elapsed, remove the tray, throw a handful of Parmesan cheese on top, leave for another 5 minutes then the meal is served.

We let her breathe a little after so much work and while she sits down and prepares to be cut, we take the tray out of the oven and out of the hot water tray.


Preparation:

Preheat the oven to 175 degrees Celsius. Put a large bowl of water in which a pinch of salt was put on the fire, put the package of lasagna and boil al dente for 8-10 minutes.

Strain well. Mix the mushroom soup with sour cream, Parmesan cheese and butter. Stir until the butter is completely melted and the mixture becomes homogeneous.

Heat the olive oil in a medium-sized saucepan. Cook the onion with the bay leaf in oil until the onion turns golden. Add the mushrooms and garlic.

Lightly fry the vegetables and drain the oil. Add the chicken. Season with salt and pepper.

In a large bowl pour the cheese sauce, lasagna paste, half of the ricotta cheese, cover with spinach, add half of the chicken composition and pour the mozzarella cheese.

Put again the lasagna, mixture with chicken, the rest of the ricotta cheese, Parmesan cheese sauce and butter, spinach, the rest of the chicken and, at the end, the mozzarella cheese, the last layer of lasagna and Parmesan sauce.

Keep in the hot oven for an hour until the lasagna turns golden brown and bubbles.

At the end, add a layer of mozzarella cheese and keep it in the oven for a while, until it gets a golden color.


The tastiest vegetarian lasagna recipe

Many who have an omnivorous diet believe that a vegetarian lifestyle it means eating with & # 8220grass & # 8221, tasteless salads, very simple foods and without any flavor. Well, those who believe this are sorely mistaken. During the period when we eat meat, I did not manage to discover even 10% of the tastiest dishes, and some dishes, apparently made exclusively to be cooked with meat, have a much better taste without. This is also the case with the recipe vegetable lasagna which I will share with you today and also a vegetarian sarmalutes, whose secret I will reveal to you soon. The vegetarian lasagna experiment was done on a few convinced carnivores and passed the taste test with flying colors.

In addition, in addition to the formidable taste it has, this recipe is more light than traditional meat lasagna because it does not contain animal fats and it is easier to cook. So more time for you, more attention to your body!


Lasagna with ragout sauce and mushrooms is a simple and delicious recipe. First we have to prepare the ragu sauce.
In a saucepan put on the fire a little oil, onion and garlic cut into scales and leave them until they get a golden color. tomato juice, salt, pepper and bay leaves.
Cover and simmer for about 60 minutes or until it becomes a thicker sauce.

We cut the mushrooms and onions into thin slices, and we put the carrot through the small grater. We put everything in a bowl on the fire with a little oil and sauté them for about 5 minutes. Add salt, pepper, tomato juice, cover and let it cook. according to about 15 min.

We cut the bacon into thin slices and we put the cheese on the small grater.
In a tray (mine has 25X40 and h: 10cm) pour 1-2 tablespoons of ragu, then put the lasagna sheets next to each other on the entire surface of the tray, add 1/4 of the ragu or enough to cover them. Put the broken pieces of melted cheese, bacon over the rag and sprinkle a handful of cheese, put another row of leaves, add the mushroom sauce, the pieces of melted cheese, bacon, cheese, leaves, ragu sauce, and the melted cheese, bacon and cheese , sheets, and on top we pour a mixture of sour cream, eggs and remaining cheese.
Put the tray in the preheated oven at 180 degrees for 45 minutes or until browned on top.

You can put thinly sliced ​​fried eggplant (a suitable eggplant) between the layers instead of the mushroom sauce, or you can only make it with the mushroom sauce to turn it into a fasting dish.
It can be served both hot and cold.
The source of this recipe is the culinary blog Retete a la Miki.


Pie recipe with minced meat and mushrooms

Ingredients

  • 1 pack of pie sheets (500 gr)
  • For the filling:
  • 700 gr minced meat mixture (75% veal, 25% pork)
  • 3 yellow onions
  • 1 ardei kapia
  • 1 carrot
  • 750 gr canned mushrooms
  • 1 link parsley
  • pepper
  • thyme
  • paprika
  • 120 ml oil
  • 1 or
  • salt
  • To complete:
  • 3 eggs
  • 3 tablespoons sour cream
  • 3 tablespoons ketchup
  • salt

Festive lasagna with meat, mushrooms and white truffles

A recipe to enjoy as a family.

  • Ascen Jiménez
  • Cuisine: Italian
  • Recipe type: pasta
  • Calories: 450
  • Gates: 8
  • Preparation time: 30M
  • Cooking time: 1H 20M
  • Total time: 1H 50M

Ingredients

  • Fresh parsley
  • Garlic cloves 1
  • 15 g extra virgin olive oil
  • 300 g of mushrooms (mushrooms or other variety)
  • 400 g already cooked minced meat, cooked meat.
  • Shawl
  • Black pepper
  • 150 g butter in pieces
  • 180 g of flour
  • 1800g milk
  • Shawl
  • pepper
  • Nutmeg
  • A few sheets of lasagna pasta
  • 1 ball of mozzarella
  • Flaked truffle (mine is dehydrated white truffle)

Preparation

We put the parsley in the glass. programmer 5 seconds, speed 7.

Put the garlic and olive oil in the glass. programmer 5 seconds, speed 7. Schedule below 3 minutes, 120º, speed 1.

Add the mushrooms, sliced, salt and pepper. programmer 10 minutes, 100º, turn left, spoon speed. Put the already cooked mushrooms in a bowl and set aside.

To make bechamel we do not have to wash the glass. We put the butter in it and program 3 minutes, 90º, speed 1.

Add the flour and program 2 minutes, 90º, speed 1.

Add milk, salt, pepper and nutmeg. programmer 15 minutes, 90º, speed 4.

Preheat the oven to 200º.

We prepare a large baking plate and the rest of the lasagna ingredients: cooked meat, mozzarella and truffle.

The truffle flakes, which we will use to decorate the lasagna once cooked, we will hydrate by putting them in a small bowl with cold water. In about 20 minutes they will be ready. At that moment we have to take them out of the water and dry them with kitchen paper.

At the bottom of the source we put a little bechamel. On top, lasagna sheets that fit into the base of the bowl.

We add more bechamel, meat and mushrooms. Cover with other lasagna sheets, more meat, mushrooms.

We continue with the layers. The last one will be bechamel, although we will put some meat and some mushrooms on top, so you can see what lasagna is.

We finish by putting a few pieces of mozzarella on the surface.

Bake at 200º for about 40 minutes.

Once ripe, we put on the surface the white truffle flakes that we hydrated in step number 9.


Festive lasagna with meat, mushrooms and white truffles

A recipe to enjoy as a family.

  • Ascen Jiménez
  • Cuisine: Italian
  • Recipe type: pasta
  • Calories: 450
  • Gates: 8
  • Preparation time: 30M
  • Cooking time: 1H 20M
  • Total time: 1H 50M

Ingredients

  • Fresh parsley
  • Garlic cloves 1
  • 15 g extra virgin olive oil
  • 300 g of mushrooms (mushrooms or other variety)
  • 400 g already cooked minced meat, cooked meat.
  • Shawl
  • Black pepper
  • 150 g butter in pieces
  • 180 g of flour
  • 1800g milk
  • Shawl
  • pepper
  • Nutmeg
  • A few sheets of lasagna pasta
  • 1 ball of mozzarella
  • Flaked truffle (mine is dehydrated white truffle)

Preparation

We put the parsley in the glass. programmer 5 seconds, speed 7.

Put the garlic and olive oil in the glass. programmer 5 seconds, speed 7. Schedule below 3 minutes, 120º, speed 1.

Add the mushrooms, sliced, salt and pepper. programmer 10 minutes, 100º, turn left, spoon speed. Put the already cooked mushrooms in a bowl and set aside.

To make bechamel we do not have to wash the glass. We put the butter in it and program 3 minutes, 90º, speed 1.

Add the flour and program 2 minutes, 90º, speed 1.

Add milk, salt, pepper and nutmeg. programmer 15 minutes, 90º, speed 4.

Preheat the oven to 200º.

We prepare a large baking plate and the rest of the lasagna ingredients: cooked meat, mozzarella and truffle.

The truffle flakes, which we will use to decorate the lasagna once cooked, we will hydrate by putting them in a small bowl with cold water. In about 20 minutes they will be ready. At that moment we have to take them out of the water and dry them with kitchen paper.

At the bottom of the source we put a little bechamel. On top, lasagna sheets that fit into the base of the bowl.

We add more bechamel, meat and mushrooms. Cover with other lasagna sheets, more meat, mushrooms.

We continue with the layers. The last one will be bechamel, although we will put some meat and some mushrooms on top, so you can see what lasagna is.

We finish by putting a few pieces of mozzarella on the surface.

Bake at 200º for about 40 minutes.

Once ripe, we put on the surface the white truffle flakes that we hydrated in step number 9.