Meat and Mushroom Lasagna

Ingredients

Lasagna sheets 8

Ground beef 250g

Onion 1

Marinated mushrooms 250g

Canned tomatoes 4 tbsp

Gouda cheese 80g

Parmesan cheese 80g

Vegetable oil

Garlic powder 1 tsp

Basil

Oregano

Thyme

Salt

For the Béchamel sauce:

Butter 5 tbsp

Milk 800 ml

Flour 3 tbsp

Nutmeg 1 tsp

Ground black pepper to taste

Salt to taste

Fry the onion in a small amount of vegetable oil until translucent. Add the ground beef and spices, and fry the ground beef and onion. Then add the tomatoes and fry until the liquid evaporates. Separately, chop the mushrooms and fry them in a small amount of vegetable oil, season with salt.

Melt the butter in a saucepan. Add the flour and fry for 1 minute, stirring constantly. Slowly add the milk, continuing to stir the sauce. Once it boils, add the nutmeg, salt, and pepper. Cook for another minute. Remove the sauce from the heat.

Now you'll need a baking dish. Pour the sauce into the bottom, then add the lasagna sheets. Then add a layer of minced meat, onions, and tomatoes. Sprinkle with Parmesan cheese, and pour more sauce over it. Then add more lasagna sheets, then the sauce, mushrooms, and sprinkle with Parmesan cheese. The final layer is lasagna sheets and more sauce. Sprinkle with Gouda cheese on top. Let the lasagna rest for about an hour, then cover with foil, place in a preheated oven at 150°C (300°F), and bake for 20 minutes. Remove the foil and bake until golden brown.

Enjoy!