Classic Meat and Mushroom Lasagna
Ingredients
- 3-4 cups mozzarella cheese
- 1 packet lasagna sheets ready to cook
Meat and mushroom mixture
- 2 tablespoons olive oil
- 200 grams finely ground meat
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 12-14 medium mushrooms, sliced
- 1/4 cup tomato paste
- 2 medium tomatoes, peeled and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons oregano
- 2 cups water
White sauce
- 4 tablespoons butter
- 3 tablespoons corn oil
- 1/3 cup flour
- 4 cups milk
- 1 teaspoon salt
Preparation
Preheat the oven to 160°C and prepare a medium-sized baking dish.
For the meat and mushroom mixture: Heat the olive oil in a stainless steel pot, add the ground meat and stir until it dries.
Then add the chopped onion and crushed garlic, stir until the onion wilts.
Add the sliced mushrooms and stir until they wilt.
Add the tomato paste, chopped tomatoes, salt, black pepper, oregano, and 2 cups of water. Let the mixture cook gently for about 10 minutes until the sauce thickens.
For the white sauce: Heat the butter, corn oil, and flour in a stainless steel pot, stir until the flour is golden.
Add the milk and salt, cook on medium heat while stirring until it boils. The sauce should be liquid, not thick.
Place a little of the meat and mushroom mixture in the bottom of the baking dish.
Add a layer of lasagna sheets.
Then add a little white sauce and some cheese.
Add another layer of meat mixture, then lasagna sheets and cheese.
Repeat the layering for 3-4 layers in total.
Spread the white sauce on top and add a generous amount of cheese.
Cover the dish with aluminum foil and bake in the oven for about 40 minutes.
Remove the foil at the end of baking to brown the top.
Serve hot.
