🍝 Meat Lasagna with Potatoes and Mushrooms

Name: Meat Lasagna with Potatoes and Mushrooms
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g mushrooms; 1 carrot; 1 onion; 2 garlic cloves; 3 tbsp olive oil; 500 g mixed beef mince; 400 g chopped tomatoes (can); 150 ml vegetable broth; 1 sprig rosemary; 1 sprig thyme; 2 stalks parsley; salt; pepper; 2 tbsp butter; 1.5 tbsp wheat flour Type 1050; 500 ml milk (1.5% fat); 450 g waxy potatoes; 100 g alpine cheese

682 kcal · 30 min · 4 servings

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Ingredients

200 g mushrooms
1 carrot
1 onion
2 garlic cloves
3 tbsp olive oil
500 g mixed beef mince
400 g chopped tomatoes (can)
150 ml vegetable broth
1 sprig rosemary
1 sprig thyme
2 stalks parsley
salt
pepper
2 tbsp butter
1.5 tbsp wheat flour Type 1050
500 ml milk (1.5% fat)
450 g waxy potatoes
100 g alpine cheese

Instructions

1. Clean the mushrooms and dry them with a kitchen towel. Cut the mushrooms into small pieces. Peel the carrot, onion, and garlic. Cut the vegetables into small cubes.
2. Heat two tablespoons of oil in a pan. Fry the mushrooms while shaking the pan frequently until the released liquid has completely evaporated. Remove the mushrooms from the pan and set them aside.
3. Heat the remaining oil in the same pan. Fry the minced meat until crumbly. Add the diced carrot, onion, and garlic. Sauté the vegetables briefly. Pour in the tomatoes and the broth.
4. Wash the rosemary, thyme, and parsley. Shake them dry and finely chop the leaves. Stir the herbs into the sauce. Season with salt and pepper. Simmer the sauce over medium heat for ten to fifteen minutes. Add the prepared mushrooms. Mix everything well and taste to finish.
5. Melt the butter in a pot. Dust it with flour and stir until the mixture takes on a light color. Gradually pour in the milk while stirring constantly. Simmer the sauce for two minutes. Season with salt, pepper, and nutmeg. Remove the pot from the heat.
6. Peel the potatoes and wash them. Slice the potatoes into thin rounds.
7. Place some of the béchamel sauce in a baking dish. Spread the sauce evenly. Layer half of the potato slices over the sauce. Spread the meat and mushroom mixture on top. Cover the meat mixture with the remaining potato slices. Spread the remaining béchamel sauce over the potatoes.
8. Grate the cheese. Sprinkle the cheese over the lasagna. Preheat the oven to 200 degrees (convection 180 degrees, gas level 3). Bake the lasagna for about 35 to 40 minutes. Remove the finished dish from the oven. Serve immediately.

Nutrition per serving

kcal: 682
Protein: 44 g · Fett/Fat: 41 g · Carbs: 34 g