Mushroom Lasagna

Ingredients I:

* 400 g of lasagna
* 300 g of minced beef (select the lean)
* 250 g of button mushrooms, slice thinly
* 1 medium onion, dice into 1 cm
* 200 ml of barbeque sauce
* 1 tbsp. of tomato sauce
* 3 cloves of garlic, mince
* ¼ tbsp. of sugar (1 tbsp. if like sweet)
* 1 tbsp. of margarine
* 1 cup of chicken broth
* ¼ tsp. of instant bouillon powder (if necessary)

Ingredients II:

* 1 l of milk
* 5 tbsp. of flour
* 3 egg whites
* ⅛ tsp. of pepper
* ⅛ tsp. of ground nutmeg
* Salt
* ¼ tsp. of instant bouillon powder (if necessary)
* 150 g of cheese (Edam cheese will provide the more real smell. But if nothing, cheddar was allowed), grate coarsely
* 50 g of mozzarella cheese  (if none, can use cheddar), shred roughly for sprinkling
* 3 cloves of garlic, mince
* 1 tbsp. of margarine

How to make:

* Saute garlic from ingredients I with margarine until yellow. Insert meat. Stir until the color changes.
* Add the mushrooms and onions. Stir.
* Add barbeque sauce, tomato sauce, bouillon, instant broth, and sugar. Stir constantly. Set aside.
* Saute garlic of ingredients II in margarine to yellow.
* Add the flour. Stir briefly, then add the milk, pepper, nutmeg. Cook until boiling, and stir constantly to avoid clumping, thickened like custard. If the batter is too thick, add chicken stock again.
* Taste and remove from fire. Add Edam cheese, or grated cheddar. Stir. Wait until cool.
* Once cool, put the egg white. Stir well. Set aside.
* Boil lasagna according to the rules on the packaging. After cooked, drain and flush with cold water so as not to stick. Drain again. Actually, more practical to use the type of lasagna that does not have to cook longer.
* Rub heat resistant dish with margarine. At the base of the dish, put ¼ piece of meat. The top is layered with lasagna sheets. On the top, put another ⅓ milk sauce. Cover with lasagna. Put the rest of the meat. Cover with lasagna. Put the rest of the milk sauce. Sprinkle with mozzarella/cheddar.
* Fuel in the oven to the up fire to 150°C for +45 minutes. If the bottom of the lasagna is already yellow, use of down fire. Turn slight. Remove from the oven when it had yellowish (+10 minutes).

For 10 servings.

Culinary tips:

* Mozzarella cheese is well melted when burned in the oven, while cheddar is not. It's just cheddar cheese is the most easily obtainable.
* Lasagna can also be burned in a small dish.

Nutritional facts per serving:

* Calorie: 355.3 kcal
* Protein: 19.2 g
* Fat: 9.1 g
* Carbohydrate: 88 g
* Cholesterol: 39 mg
* Fiber: 0.35 g

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