How to make
With this lasagna we will slightly escape from the classics, by adding something else to our usual familiar sauces. This does not change the taste of the classic, but only enriches it.
First, start off with the tomato sauce and minced meat. Clean the onions, carrots, celery, mushrooms and garlic for it (the weights in the recipe are of cleaned vegetables). Finely chop them and stew everything until they soften in the olive oil and season them with salt.
Add tomato puree to the prepared vegetables and it is very important to use a good quality one. Add the spices and the crushed broth cubes and cook for 5 minutes, by stirring often. If you are not a fan of dry broths, you can use a homemade beef broth, but in that case it would take a little longer to reduce the liquid.
It's time for the minced meat, start cooking it and quickly stir it until it crumbles, then stir more vigorously, until it blends with the sauce.
Boil under a lid for 25 minutes over medium heat and the Bolognese sauce with mushrooms is ready.
Now it's time for the well-known Béchamel, which in this case will be enriched with Parmesan.
Melt the butter over low heat with a little olive oil and add the flour. Stir to fry it lightly and slowly pour the hot milk, while stirring constantly with a wire whisk.
Boil for 8-10 minutes until it thickens, while stirring constantly. A smooth and tender sauce should be obtained, to which are added the flavoring ingredients - parmesan, nutmeg, white pepper and as much salt as you like.
Hydrate the lasagna crusts in water for 3-4 minutes. Depending on the type and brand you use, it is still a good idea to follow the package's instructions on how to pre-treat them, or some may not have any instructions at all.
At the bottom of a baking pan measuring approximately 8/10″ (20/25 cm), spread a little butter, pour and flatten a thin layer of béchamel and arrange a row of crusts. Spread a layer of bolognese with mushrooms on the pasta, sprinkle with some yellow cheese and then pour the bechamel. Continue arranging, until you run out of products, by finishing off with the béchamel and sprinkling with yellow cheese.
Bake the sumptuous lasagna in a preheated oven at 360°F (180 degrees) for about 20-25 minutes or until a golden brown color is obtained.
When the lasagna bolognese with oyster mushrooms is ready, cover it with a clean cloth for 15 minutes and then cut it and serve it in portions.
Enjoy your meal!
