Lasagna with meat and mushrooms

Lasagna with meat and mushrooms

Ingredients:
250 gr ground beef
1 big bulb
250 gr mushrooms brown champignons
4 Art. of l of tinned tomatoes (cube)

Spices for forcemeat:
dried garlic 1 ch.l,
dried basil, oregano, thyme, salt to taste

Bechamel sauce:
5 Art. of l of desi
800 ml milk
3 Art. of l with hill flour
nutmeg 1 ch.l,
black pepper, salt to taste.

Other ingredients:
6-8 sheets of lasagna of Barilla
Gouda cheese 80 gr
Grated cheese parmesan 3 of the Art. of l
vegetable oil

Preparation:

1. In small amount of vegetable oil to fry onions to transparency.

2. To add forcemeat, spices, to fry forcemeat with onions. After to add tomatoes and to fry before liquid evaporation.
Separately to cut mushrooms and to fry them too in small amount of vegetable oil, to salt.

To prepare the Bechamel sauce:

3. In pan to kindle oil. To add flour, to fry 1 minute, constantly stirring slowly. Thin stream to add milk, sauce to continue to stir slowly.

4. As will begin to boil, to add nutmeg, to salt, pepper.
To cook 1 more minute. To clean sauce from plate.

5. Now the form, at me usual glass with high sides is required. On bottom to pour sauce, after to put sheets of lasagna. After forcemeat layer with onions and tomatoes. To strew with Parmesan cheese, to sauce again. After again sheets of lasagna, after sauce, mushrooms and to strew with Parmesan cheese. Last layer sheets of lasagna and again sauce. From above to strew with Gouda cheese.

6. To leave lasagna approximately for 1 hour, after to cover with foil, to put in the oven heated to 150 gr and to bake 20 minutes. After foil to clean and bake to readiness as the lasagna will become golden color, already and it is ready!

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