Ingredientes
- 1 box of lasagna, as desired1 box
- 500 grams of ground beef500 grams
- 200 grams of mozzarella cheese200 grams
- 200 grams of parmesan cheese200 grams
- 200 grams of cheddar cheese or emmental200 grams
- 1 kilogram of ripe tomatoes1000 kilogram
- 500 grams of eggplant500 grams
- 200 grams of fresh mushrooms200 grams
- 1 leek, green or green onion1 piece
- 1 clove of garlic1 clove
- 10 grams of butter10 grams
- 1 tablespoon of tomato paste1 tablespoon
- 1 tablespoon of wild thyme1 tablespoon
- 1/2 cup of béchamel, or more to taste0.5 cup
- Basil or sweet basil to taste0
- Olive oil to taste0
Passos
- 1
Sauté the minced garlic and leeks in butter in a medium-sized pot over heat.
5 minutosUtensílios necessários:
Panela - 2
Add the tomatoes, mushrooms, and diced eggplant, then add the wild thyme and basil (preferably a generous amount of basil).
10 minutos - 3
Stir the mixture well and let it simmer on low heat for at least an hour.
60 minutos - 4
Add the ground meat to the mixture in the pot and let it cook on low heat until done (15-20 minutes).
20 minutos - 5
Pour the white sauce to taste, add a spoonful of the mixture, and stir for 5 minutes.
5 minutos - 6
Turn off the heat and add olive oil to taste.
5 minutos - 7
Place the first layer of lasagna sheets in a large dish (45 cm - preferably made of oven-safe clay), add a third of the sauce and cover with cheddar cheese.
5 minutosUtensílios necessários:🍳Baking dish - 8
Place the second layer of lasagna with a third of the sauce and mozzarella cheese, then place the third layer of lasagna with the remaining sauce and parmesan cheese.
5 minutos - 9
Cover the dish with aluminum foil and bake in a preheated oven for 45 minutes (at 180°C).
45 minutos - 10
Remove the aluminum foil and broil the top of the dish for 3 minutes.
3 minutos
Fatos nutricionais
* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.