Oven-Baked Minced Meat and Mushroom Lasagna

Amazingly tasty, juicy and aromatic! Itʼs impossible to resist! Lasagna with minced meat and mushrooms in the oven is a very interesting variation of the famous Italian dish. The presence of champignons adds additional flavor to the dish. It is impossible to resist such a treat!
cook time: 1h 20 min
Zoe Kendrick
Oven-Baked Minced Meat and Mushroom Lasagna

Nutrition Facts (per serving)

189
Calories
13g
Fat
12g
Carbs
6g
Protein

Ingredients (4 portions)

Basic:

Lasagne sheets 300 g
Hard cheese 50 g

Filling:

Minced meat 500 g
Champignon 300 g
Tomatoes 2 pc
Onion 1 pc
Tomato paste 3 tbsp
Vegetable oil 1 tbsp
Ground black pepper to taste
Salt to taste

Sauce:

Milk 800 ml
Butter 100 g
Flour 3 tbsp
Salt to taste

Recipe instructions

Step 1

Step 1
How to make lasagna with minced meat and mushrooms in the oven? Start by preparing the necessary products. Choose minced meat according to your taste. It can be minced meat from a certain type of meat, for example, only pork or beef, or you can take a mixed one. You can use ready-made minced meat or make it yourself by chopping the meat in a blender or passing it through a meat grinder. There are different types of lasagna sheets: some need to be soaked in water, others do not. Therefore, read the instructions.

Step 2

Step 2
Wash the mushrooms and cut into slices.

Step 3

Step 3
Wash the tomatoes and cut into small cubes. If you wish, you can remove the core with seeds.

Step 4

Step 4
Peel the onion and cut into small cubes.

Step 5

Step 5
Grate the cheese. You can use any cheese that melts well. From regular Russian to mozzarella and parmesan.

Step 6

Step 6
Heat vegetable oil in a frying pan over medium heat. Read about how to choose the ideal frying pan, as well as how to choose the right vegetable oil in separate articles, links at the end of the recipe. Add the onion and fry until transparent.

Step 7

Step 7
Add minced meat. Fry, stirring and breaking up any lumps, for about 10 minutes. The finer the minced meat, the tastier the lasagna will be. The minced meat should change color.

Step 8

Step 8
Add mushrooms and cook, stirring, for another 5-7 minutes until excess moisture evaporates.

Step 9

Step 9
Add tomatoes and tomato paste to the minced meat. Salt, pepper and mix everything well. Simmer covered for 7-10 minutes. You can add more tomato paste if you want the meat filling to be more juicy.

Step 10

Step 10
Now prepare the Bechamel sauce. Milk of any fat content is suitable for it. You can replace milk with 10% fat cream. In addition to salt, you can add a little nutmeg or other spices to the sauce to taste.

Step 11

Step 11
Melt the butter in a frying pan over low heat.

Step 12

Step 12
Add flour and stir quickly.

Step 13

Step 13
Pour in hot milk and stir until smooth. Bring the sauce to a boil while stirring constantly. At the end, salt everything and remove the pan from the heat.

Step 14

Step 14
Place lasagna sheets in a single layer on the bottom of the baking dish. I have the shape just for one sheet of lasagne. If you have a larger mold, you can shape the lasagna not in height, but in length. Read about how to choose a baking dish in a separate article at the link at the end of the recipe. Brush the sheets with cream sauce. Spread some of the meat filling on top and pour the sauce over it. Repeat layers several times until you run out of ingredients.

Step 15

Step 15
Pour the remaining Bechamel sauce over the top layer and sprinkle with grated cheese. Place the pan in an oven preheated to 180°C and bake the lasagna for about 40 minutes until the cheese crust is golden brown. The exact time depends on your equipment and products. And also the instructions on the package of lasagne sheets. Different manufacturers — different baking times. Garnish the finished lasagna with basil and serve immediately. Bon appetit!

Additional rubrics

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