Lasagne with Mushrooms, Vegetables and Meat

There are many lasagna recipes. This one is one of the most traditional, with two sauces and three types of toppings.

Ingredients

• 16 no-boil lasagna pasta sheets
• 400 g mixed minced beef and vinina
• 300 g mozzarella
• 30 g parmesan
• 4 tbsp. l. butter
• 1 liter of milk
• 500 ml ready-made tomato sauce
• 400 g champignons
• 2 medium eggplants
• 2 onions
• 3-4 sprigs of basil
• olive oil
• 3 tbsp. l. flour
• a pinch of nutmeg
• salt, freshly ground black pepper

Directions

1. Heat olive oil in a large skillet and sauté the minced meat over high heat, breaking up the lumps with a wooden spoon.
2. Cut the eggplants into slices and fry in olive oil, 1 minute each. from each side. Cut the onion into rings and fry in oil, 2-3 minutes. Chop the mushrooms and add to the onion. Fry until all the liquid has evaporated.
3. Finely chop the basil leaves, mix with tomato sauce. For béchamel sauce, melt butter in a saucepan, add flour and fry, stirring occasionally, for 3 minutes. Pour in milk, mash until smooth and, stirring, simmer for 5 minutes. Season with nutmeg, salt and pepper.
4. Place 4-5 tbsp. On the bottom of a rectangular baking dish. l. tomato sauce, cover with 4 sheets of lasagna. Top with half the eggplant and mushrooms, 8-10 tbsp. l. tomato sauce and a third of grated mozzarella. Cover with 4 sheets of lasagna. Put the minced meat and 8-10 tbsp. l. tomato sauce. Cover with the next 4 sheets.
5. Top with the remaining mushrooms and eggplant, another third of the mozzarella and the last 4 leaves. Top with the remaining mozzarella and pour over the béchamel sauce. Cover with foil and place in an oven preheated to 190 ° C for 30 minutes.
6. Sprinkle Parmesan over the top and return the lasagna back to the oven for 10-15 minutes until golden brown.