for 6 person

Meat filling

	oil, for frying
400 g	mixed mushrooms, cut into pieces
300 g	mushrooms, cut into pieces
600 g	minced meat (beef)
2	onions, finely chopped
2	garlic cloves, finely chopped
3 tbsp	tomato puree
4 dl	beef bouillon
	salt and pepper to taste

Olive oil béchamel

3 tbsp	olive oil
4 tbsp	white flour
6 dl	Free From Milch
¼ tsp	nutmeg
¾ tsp	salt
a little	pepper
10 g	dried porcini mushrooms, crushed

Lasagne

15	green lasagne sheets
80 g	grated Parmesan

How it's done

Meat filling

Heat the oil in a frying pan. Fry the mushrooms for approx. 5 mins. per batch, remove, set aside. Brown the meat in batches for approx. 3 mins. per batch, remove from the pan. Wipe the cooking fat from the pan and add a little oil if necessary. Sauté the onions and garlic, add the tomato puree and cook for approx. 2 mins., return the meat to the pan, mix. Pour in the stock and bring to the boil. Reduce the heat, cover and braise for approx. 15 mins., stirring occasionally. Season the sauce.

Olive oil béchamel

Heat the oil in a pan. Add the flour, cook over a medium heat while stirring with a whisk; the flour must not take on any colour. Pour in all of the milk at once, bring to the boil while stirring, reduce the heat, season, simmer for approx. 10 mins., stirring occasionally until the sauce is thick and creamy. Stir in the porcini mushrooms.

Lasagne

Layer the béchamel sauce, meat filling, reserved mushrooms, lasagne sheets and parmesan in the prepared dish. Finish with a layer of béchamel sauce and parmesan.

To bake

Approx. 40 mins. in the centre of an oven preheated to 200°C. Remove the lasagne and leave to stand for approx. 5 mins.

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