- mushrooms - 250 Grams
- bulb - 1 piece
- olive oil - 4 items. spoons (2 tablespoons - for mushrooms, 2 tablespoons - for minced meat)
- Beef mince - 600 Grams
- gourd bouquet - 1 piece
- cube of beef broth - 1 piece
- garlic - 2 teeth
- a bunch of parsley - 1 Piece
- tomato sauce - 300 milliliters
- leaves of lasagna - 15 pieces
- béchamel sauce - 300 milliliters
- Grated cheese - 250 Grams
- salt, pepper - - To taste
Peel and chop mushrooms. Peel and chop finely the onion. Pour 2 tablespoons of olive oil into a frying pan over medium heat. Add half of the chopped onion, salt and pepper. Fry for one minute. Add chopped mushrooms and stir-fry for 3 to 4 minutes. Remove to the side. Pour 2 tablespoons of olive oil into a large frying pan over medium heat. When it is warm, add the remaining chopped onions, salt and pepper and fry for 1 minute. Add minced meat and mix well. Add 1 bouquet of garnishes, a cube of beef broth and 2 cloves of garlic. Cook until the meat turns brown. Remove garlic and bouquet garnish. Add chopped parsley, mushrooms and tomato sauce. Mix well and remove from heat. Prepare béchamel sauce and lasagna leaves. Preheat the oven to 180 ° C. Grate the form with butter and béchamel sauce. Lay the layer of meat in a tomato sauce and sprinkle a little grated cheese on top. Cover with a layer of lasagna. Repeat this operation until the dish is full. Finish with a layer of lasagna, pour the sauce over the béchamel and cover it generously with a layer of cheese. Bake for about 40 minutes. Look carefully so you do not burn too much.
Servings: 8