Meat Lasagna Bolognese with mushrooms and ham

Meat Lasagna “Bolognese” with mushrooms and ham – a detailed recipe cooking. The photodishes: Anna Williams Time: 5 hours. one 0 min. Difficulty: easy Portions: 10 – 12 Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Bolognese Sauce

• 1 tbsp. dried porcini mushrooms
• 300 gr fresh champignons
• 2 carrots, cut each into 4 parts
• 2 celery stalks, cut each into 4 parts
• 2 cloves of garlic
• 1 tbsp. fresh parsley
• 170 gr dry-cured ham (Prosciutto, Parma, Jamon), cut into large pieces
• 1 tbsp. l olive oil
• 450 gr ground beef or veal
• 450 gr minced pork
• 2 tbsp. dry white wine
• 4 tbsp. l (60 gr.) Butter
• 1 large onion, chopped
• 1 tsp chopped fresh rosemary
• 2 bay leaves
• Coarse salt
• 5 tbsp. l tomato paste
• 1/2 tbsp. brandy or brandy
• 1 can (800 gr.) Pickled small-fruited tomato (san marzano or cherry)

Bechamel sauce

• 12 tbsp. l (170 gr.) Butter
• 1/2 tbsp. and 1 tbsp. l wheat flour
• 1.5 tsp grated nutmeg
• Coarse salt and freshly ground pepper
• 6 tbsp. milk

Lasagna

• Coarse salt
• 400 – 600 gr. lasagna paste plates
• 2 tbsp. l (30 gr.) Butter, room temperature
• 350 gr Parmesan, grate coarsely (2 – 3 tbsp.)
• 450 gr mozzarella or fontina cheese, grate coarsely (4 – 5 Art.)

Recipes with similar ingredients: porcini mushrooms, champignon mushrooms, carrots, celery, garlic, parsley, dried ham, minced meat beef, minced pork, white wine, onions, rosemary, cognac, cherry tomatoes, lasagna paste, parmesan cheese, mozzarella cheese

Recipe preparation:

1. Prepare the Bolognese sauce: Pour the ceps 2 tbsp. hot water and leave for 30 minutes, until softened. Get mushrooms out of water, leave the liquid.
2. Grind porcini mushrooms and champignons in a food processor, put in a bowl. Add carrots, celery to the food processor, finely chop the garlic, parsley and ham.
3. Heat olive oil in a large deep pan. Fry individually ground beef and pork, kneading wooden meat with a spatula, for 6 to 8 minutes. Transfer minced meat to a bowl. Pour in wine in a frying pan and boil a little, cleaning the pan from adhering pieces of meat. Pour the liquid into a bowl with minced meat.
4. Melt the butter in the same pan; add onion, chopped carrot mixture in a food processor, rosemary, bay leaves, 2 tsp. salt and fry for 12 – 15 minutes. Add tomato paste, mushrooms and continue cooking, stirring, in within 8 minutes
5. Return the minced meat to the pan. Add cognac and cook, stirring until liquid is absorbed, approximately 5 min Add 2 tbsp. water remaining mushroom liquid and pickled tomatoes with brine. Simmer at low boil, stirring occasionally until the sauce thickens, approximately 2 hours 30 minutes When the sauce is ready, remove the pan. off the stove and cool completely.
6. Meanwhile, cook the bechamel sauce: melt butter at medium temperature in a separate frying pan. Add flour, nutmeg, 2 tsp. salt and 1/2 tsp black pepper; stir, stir for 2 to 3 minutes. Pour in milk and cook, stirring until the sauce thickens, 5 – 10 minutes. Reduce temperature to low and continue cooking, occasionally stirring for another 10 minutes.
7. Collect Lasagna: Preheat the oven to 200 ° C. In a wide bring salt water to a boil. Fill the big bowl water with ice. Place a damp kitchen towel in the pan. Boil the sheets of lasagna in boiling water in small batches in for 4 minutes, shifting to water with ice. In

   Time for preparing

   keep sheets of lasagna on a prepared baking sheet, covering wet with a towel.

8. Grease a rectangular (28 by 33 cm.) baking. Distribute on the bottom of the form 1/2 tbsp. Bolognese sauce. Put lasagna sheets in one layer, then sprinkle 1/3 tbsp. Parmesan and 2/3 Art. mozzarella. Spread on top of 1.5 tbsp. sauce bolognese and cover 1 tbsp. bechamel sauce. Keep spreading layers in the same sequence, finishing the last layer with sauce bechamel. Sprinkle with the remaining parmesan and mozzarella. WITH using a knife, tuck the edges of the dough into the mold.
9. Place the lasagna pan on a baking sheet and bake in the oven until golden color, approximately 40 min. Get the lasagna from oven and let stand for 30 minutes, then cut into servings.