Mushroom lasagna prepared with bechamel and bolognese sauces. This unusual twist of two sauces combined to make the world’s most beloved casserole will invoke memories of your first lasagna: decadent layers of broad, flat pasta softened with overflowing sauces, resulting in a thousand different sparklets of flavor at once.
(BOSANSKI)
Lasagna of today is straight outta Aleksandra’s kitchen.
The first surprising thing about this lasagna are the two classically different first-rate sauces that are combined for a lavish finish. The second surprising thing is the result of the first. Due to the volume and richness of sauces, the actual lasagna pasta needs not be precooked. When it comes out of the oven, this lasagna is soft and moist.
P.S. I forgot to take photos during the prep phase. They’ll be coming soon. We make this lasagna a lot!
Mushroom Lasagna with Bechamel Bolognese Sauces
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 mins
- Yield: 6 1x
- Category: Main Course
Ingredients
- Bolognese Sauce
- 1 onion (larger, diced)
- 3 garlic cloves (minced)
- 16 ounces ground beef
- 10.5 grams mushrooms (portebello or other, diced)
- 7 ounces tomato sauce
- Herbs and spices to taste (parsley, celery, basil, oregano, or about 1/2 teaspoon each)
- 1/2 tablespoon salt
- 1/2 tablespoon sugar
- 1/4 teaspoon pepper
- 6 tablespoons oil
- Bechamel Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 7 ounces heavy cream
- 16 ounces milk
- 1/2 tablespoon salt
- Toppings
- 14–16 ounces cheese (gouda, edam, or other hard yellow cheese, grated)
- 12 lasagna sheets (3.5x7 inches)
Instructions
- Heat up oil in a large pan over medium. Add onions and simmer until crystalized. Add ground beef and simmer until no longer pink. Add mushrooms and simmer another 10 minutes. Finally, add tomato sauce, spices and herbs, simmer for final few minutes and remove off heat. Stir everything occasionally.
- In another pan, heat up butter on medium. Add flour and stir quickly to avoid crumbing. Add heavy cream and continue simmering. Finally, add milk. Stir the sauce continually. Remove off heat.
- Place 3 lasagna sheets on the bottom of a baking pan (no need to precook them). Top evenly with two to three ladles of bechamel sauce. Then, spread a couple of ladles of bolognese sauce with mushrooms over it. Finally, top generously with several handfuls of cheese. Repeat 3 more times (for the total of 4 layers). However do not top the top layer with cheese.
- Heat oven to 400°F. Place the pan on the middle rack and bake for 15 minutes. Take out, add the last layer of cheese on top and return to the oven for an additional 5 minutes.
- Serve warm.
I used a deep pan 10.5 X 7.5 and that worked well, accommodating all of the noodles, layers, and ingredients. This is simple and delicious. I had ground beef and mushrooms and didn’t want to make stroganoff. I can see why you make this often. Thanks for a great idea that can work for company but is simple enough to make on a weeknight. I added bay leaf (which I took out before creating the layers) and nutmeg to the bechamel (an italian touch). Thanks so much for this lovely recipe.
★★★★★
Elisabeth, we’re so happy you liked it. Thanks for sharing your experience and tips. We’re sure they’ll be helpful to future readers. Bon appetit, or as we say, prijatno!
Ive been searchhing for a good Bolognese sauce. Much to my avail I am confused. Do I start with the carrots, celery & onion? Or mushrooms, red pepper & onions,?hamburger and ground pork/Italian sausage?
Vicki, there are no peppers or carrots in the recipe. Celery seasoning is used. Start by simmering onions until translucent, then add meat. When meat is light brown add mushrooms. Once they release their fluid add the seasonings and tomato sauce. Your bolognese for this recipe is then done. Try watching the video, it should clear it up.