Things You'll Need:
- 18 ounces (~500 grams) Lasagna pasta.
- 1 garlic clove.
- 14 ounces (~400 ml) Besciamella sauce (see "How to Make Besciamella Sauce" for this).
- 18 ounces (~500 grams) of portabella or porcini mushrooms.
- 14 ounces (~400 grams) of fresh mozzarella cheese.
- a bit of crushed hot peppers.
- 1 white onion.
- 2 spoons of extra virgin olive oil.
- 10 ounces (~300 grams) of ground beef.
- 10 ounces (~300 grams) of grated Parmigiano Reggiano cheese.
- salt to taste.
- a hint of nutmeg.
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Step 1
Boil the lasagna in plenty boiling water for 3 to 5 minutes (doesn't have to be fully cooked).
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Step 2
Drain the pasta and lay the foils down onto a dry clean cloth. This takes the excess water off.
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Step 3
In a pan, sear the chopped onion with the olive oil until blond.
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Step 4
Add the ground beef and the mushrooms to the onion. Put salt to taste, some nutmeg dust, and some crushed peppers.
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Step 5
Once the meat compound is cooked, take it out of the stove and add the previously prepared Besciamella Sauce. Mix thoroughly.
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Step 6
Preheat the oven to 400 degrees (~200 Celsius).
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Step 7
In a deep oven pan, put the first layer of pasta, add a generous layer of meat mix, and punt some slices of mozzarella and some grated Parmigiano.
Repeat for each layer.
REMEMBER: the last layer is a cover of mix not pasta. -
Step 8
Put in the oven for about 20 minutes or until a nice brown crust forms on the top.
