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Lasagna with mushrooms and smoked meat

Lasagna with mushrooms and smoked meat

Melt the butter in the heated pan, add the sliced ​​onion, the thinly sliced ​​smoke and let it simmer well. If necessary, add a cup of water. Peel the mushrooms and slice them, then add them to the pan with the onion and smoked and leave them on the fire until they penetrate well. Add basil, delicate and turn off the heat.

Sauce: In a saucepan put the butter to melt, when it has melted add the flour and mix until smooth. We start to pour alternately the milk and the tomato juice, stirring constantly, so that it doesn't stick. When we get a homogeneous paste, add a teaspoon of basil and turn off the heat.

We cover the bowl in which we prepare lasagna with a layer of sauce, then we place a layer of lasagna sheets over which we pour 3-4 tablespoons of sauce again. Spread evenly part of the mushroom and kaizer filling, then resume with sauce, lasagna sheets, sauce, filling .... so that the last start is the leaves, over which we add sauce and grate cheese and sprinkle with basil shredded.

Place in the oven for approx. 40 minutes.

Lasagna with chicken breast and mushrooms

In a hot pan with a slice of butter and a little oil, heat the finely chopped onion.

Then, add the diced chicken breast, season with salt and pepper to taste.

When the breast has turned white, add the finely chopped mushrooms to the pan. Cook the ingredients over medium heat until ready.

In a pot put the melted butter, over low heat (be careful not to burn). After it has melted, take it off the heat and add the flour, stirring constantly, so that no cakes form, until it is homogenous. Gradually add the milk and mix well until you get a creamy consistency. Season the sauce with salt and black pepper.

Grease a large, heat-resistant dish with a little sauce, add a layer of foil,

then a layer of meat with mushrooms and sprinkle with grated Parmesan cheese. We continue like this, until the ingredients are finished.

The last layer will be leaves, the remaining bechamel sauce and parmesan.

Put the dish in the preheated oven for 35-40 minutes, until it browns nicely.

No. 8 Roasted celery root with mint


peeled celery root 300 g

ground black pepper to taste

Cooking method

Cut the celery into 1 cm slices. Fry in olive oil over medium heat until golden brown. Reduce heat, add coarsely chopped garlic and rosemary. Fry over medium heat for 3-4 minutes. When the celery is tender, add more oil (10 g), mint and mix without removing from the heat. Drain the excess oil (if it is sudden), season with salt and black pepper.

Lasagna with mushrooms

Preheat the oven to 180C and grease a baking dish (22x33cm).

Cook the minced meatballs in oil and butter for 1 minute. Add the mushrooms and season with salt and pepper. Cook together over high heat for 18 minutes, until mushrooms are browned.

Add the wine and let it boil for 1 minute. Then pour the cream and bring the mixture to a boil. Cover with a lid and simmer for 5 minutes. Add chopped parsley and season with salt and pepper.

Meanwhile, it is almost boiling al dente lasagna sheets. Drain and immediately put in cold water. Suck them again and dry them well. Put a quarter of them at the base of the baking dish, pour a third of the mushroom sauce and then put diced cheese.

Repeat until you finish the ingredients. the last must be a layer of lasagna sheets. Grease with 2 tablespoons of sour cream and put a few more cubes of cheese.

Cover the pan with baking paper greased with butter and bake the lasagna on top of the oven for 15 minutes. Remove the paper and leave in the oven for another 15 minutes.

Allow the lasagna to cool for a quarter of an hour before serving.

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4 secret ways to make every meal more complete - May 2021

Who wouldn't want to lose weight while eating huge portions of delicious food? It's the Hungry Girl way! And while I've met thousands of fans over the years who have lost pounds with my recipes, I'm always asked, "When are you going out with a specific diet plan that takes the guesswork out of weight loss?" The answer isnow, with my new book, The Hunger Girl's Diet . A great way: try one of my food extension products. These are low calorie foods that will pump your portion sizes. Here are my four favorites from the book.

The kindness of Lisa Lillien

Portabellas and other mushrooms:Mushrooms, especially portable ones, have a major meat potential. Each large lid of mushrooms (or 2 cut cups) has about 35 calories, 2 g of fiber and 3 g of protein. Add minced mushrooms to extra-lean lean beef (4% fat or less) when making taco meat for a thin change. This trick also works with burgers and meatloaf.

The kindness of Lisa Lillien

Zucchini:This summer pumpkin is especially good at mimicking starchy foods such as fettuccine and lasagna noodles. An average zucchini has only about 30 calories, 2 g of fiber and 2.5 g of protein. You can completely replace the potatoes with pumpkin when preparing appetizers with cheese: Just microwave a whole pumpkin until soft, cut in half lengthwise and remove the meat. Sprinkle with cheese, tomatoes and puffs and heat for a potato skin-inspired snack.

The kindness of Lisa Lillien

Cauliflower:Here's another great way to expand your carb-laden diet. A cup of cauliflower has only about 30 calories, 2 g of fiber and 2 g of protein. I use it for larger pasta dishes, such as poppy and cheese and Alfredo fettuccine (of course, made with light cheeses!). The steamed cauliflower mixes perfectly.

The kindness of Lisa Lillien

Broccoli cabbage salad:This mixture of chopped broccoli stalks, carrots and cabbage can be used to enrich spaghetti dishes, salads and even meat bread. Each cup of cola salad with broccoli has 25 calories, 3 g of fiber and 2 g of protein. I like to use it as a pasta exchange, completely skipping the traditional noodles. Just steam the salad and toss with the canned crushed tomatoes, garlic powder and onion.

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Lasagna with spinach and mushroom sauce

To make the sauce, melt the butter in a saucepan over medium heat. Add the garlic, mushrooms and onion. Cook, stirring constantly, until soft, about 3-4 minutes. Add flour and lightly brown for about 1 minute.

Then gradually pour the milk, and boil, stirring constantly, until the sauce becomes slightly thickened, about 2-3 minutes. Season with basil, oregano, nutmeg, salt and pepper.

In a large pot with boiling water and salt, boil the lasagna sheets, according to the instructions on the package.

On the bottom of a baking dish spread a layer of mushroom sauce, on top arrange 3 sheets of lasagna, ½ ricotta cheese,

mozzarella cheese and 1/4 cup parmesan.

Repeat the layers twice more.

Bake the lasagna in the oven for 35-45 minutes or until golden brown on top.

Festive lasagna with meat, mushrooms and white truffles

A recipe to enjoy as a family.

  • Ascen Jiménez
  • Cuisine: Italian
  • Recipe type: pasta
  • Calories: 450
  • Gates: 8
  • Preparation time: 30M
  • Cooking time: 1H 20M
  • Total time: 1H 50M


  • Fresh parsley
  • Garlic cloves 1
  • 15 g extra virgin olive oil
  • 300 g of mushrooms (mushrooms or other variety)
  • 400 g already cooked minced meat, cooked meat.
  • Shawl
  • Black pepper
  • 150 g butter in pieces
  • 180 g of flour
  • 1800g milk
  • Shawl
  • pepper
  • Nutmeg
  • A few sheets of lasagna pasta
  • 1 ball of mozzarella
  • Flaked truffle (mine is dehydrated white truffle)


We put the parsley in the glass. programmer 5 seconds, speed 7.

Put the garlic and olive oil in the glass. programmer 5 seconds, speed 7. Schedule below 3 minutes, 120º, speed 1.

Add the mushrooms, sliced, salt and pepper. programmer 10 minutes, 100º, turn left, spoon speed. Put the already cooked mushrooms in a bowl and set aside.

To make bechamel we do not have to wash the glass. We put the butter in it and program 3 minutes, 90º, speed 1.

Add the flour and program 2 minutes, 90º, speed 1.

Add milk, salt, pepper and nutmeg. programmer 15 minutes, 90º, speed 4.

Preheat the oven to 200º.

Prepare a large baking plate and the rest of the lasagna ingredients: cooked meat, mozzarella and truffle.

The truffle flakes, which we will use to decorate the lasagna once cooked, we will hydrate them by putting them in a small bowl with cold water. In about 20 minutes they will be ready. At that moment we have to take them out of the water and dry them with kitchen paper.

At the bottom of the source we put a little bechamel. On top, lasagna sheets that fit at the base of the bowl.

We add more bechamel, meat and mushrooms. Cover with other lasagna sheets, more meat, mushrooms.

We continue with the layers. The last one will be bechamel, although we will put a little meat and some mushrooms on top, so you can see what lasagna is.

We finish by putting a few pieces of mozzarella on the surface.

Bake at 200º for about 40 minutes.

Once ripe, we put on the surface the white truffle flakes that we hydrated in step number 9.

Lasagne alla bolognese & # 8211 traditional Italian recipe

Lasagne alla bolognese & # 8211 traditional Italian recipe. Is the lasagna sheets boiled before? How to make lasagna with minced meat, tomato sauce and white sauce (bechamel). Italian recipes. Baked pasta recipes (pasta al forno). Lasagna recipes.

Both my son and I are big lasagna fans. But great! Okay, he's probably out of sympathy for Garfield. What is certain is that I often hear the question: when do we eat lasagna? Most often I make these lasagna alla bolognese with classic Italian ragu and bechamel (besciamella) sauce.

Sometimes I also put mushrooms (the recipe here) but we are already talking about another recipe.

About how to make bolognese sauce (ragu alla bolognese) according to the authentic Italian recipe I told in detail here. Beef is traditionally used, but the beef-pork mixture is also accepted. It is recommended that this sauce be prepared a day in advance to shorten the cooking time of the lasagna.

My sources of inspiration (actually confirming the information I already had about lasagna) were Giallo Zafferano & # 8211 the most read Italian cooking blog and Il Cucchiaio d & # 8217Argento.

Is the lasagna sheets alla bolognese boiled or not?

Controversial question with even more controversial answers on social media pages. Some swear that the sheets must be cooked well, otherwise they do not "penetrate", others bet on scalding these sheets, and others put the dry sheets, directly from the package (this is the correct version). Let's answer a few questions for the first time:

  • How do we choose lasagna sheets? We choose the sheets according to the quality. There are many Italian brands of lasagna made with durum wheat from which pasta comes out sensational. They don't have to be expensive brands. The box must be written without boiling (senza precottura). You can also make lasagna sheets at home. You can find the recipe here.
  • What recipe do we use? The recipe for lasagna should primarily include a lot of sauce. This sauce (bechamel sauce and tomato sauce from ragu bolognese) will cook and soften the lasagna sheets. If the recipe is not good, the sheets will not soften and the fault is not the sheets but the recipe.
  • How long and at what temperature do we cook lasagna? Obviously, if the time is insufficient and the temperature is too low or too high, the sheets will not soften properly.
  • DO WE BOIL OR NOT SHEETS BEFORE PREPARATION?NOT. It is clear that if you follow the recipe and the rules above You will NOT have to boil the sheets. I also tried boiling the leaves many, many years ago when there were still no lasagna plates that did not require boiling. They stick to each other, break, crack. They can only be boiled individually, glued to the paddle, then burned by hand. Then they should be removed from the pot and drained over a large area (takes up space) and the time allotted for this unnecessary maneuver is very long. Why would I do that if it's not necessary?

IN CONCLUSION: Follow the recipe and choose quality lasagna sheets. You will get a sensational alla bolognese lasagna!

Lasagna is a fairly expensive dish that is patiently prepared. It is usually on the Italian Sunday table. Oana he even talked about it with Chef Carlo Casoni the Parma. He listed the many ways that make up a "Sunday lunch" in the family (in that region).

From these quantities results 8-12 servings baked in 2 trays of 24 & # 21524 de lasagne alla bolognese & # 8211 traditional Italian recipe. You can also use a single large tray of 35 x 35 cm or 40 x 30 cm. In all cases the tray must be at least 5-6 cm high. If you find the amount too large then halve the recipe.

Lasagna with mushrooms and smoked meat - Recipes

Lately we have tried to diversify several recipes so that we do not get bored of the same way of cooking. So I tried the same thing with the classic chicken meatballs. I haven't fried them in oil for a long time and I accustomed my husband and child to the ones made in the oven, healthier than the fried version.

Cruise Phase (PL), Consolidation, Definitive Stabilization

-5 upper legs of skinless chicken

- salt, pepper, paprika, garlic flakes

Preparation. First I put the celery in a grater and then I "sautéed" it in a non-stick pan over low heat for about 5 minutes. If you want, you can also sauté the mushrooms together with the celery. But this time I put the raw mushrooms in the composition.

I cleaned the thighs well from any pieces of fat and then chopped them in a blender. I added on top of the minced meat the onion (given through the small grater), the chopped parsley and green dill, the egg, the salt, the pepper, the paprika and the garlic flakes. I mixed with the blender until the composition was homogenous. I added the sautéed celery, the finely chopped mushrooms (because, as I said, I didn't saute them). We formed balls of meat paste with a diameter of 2-3 cm and put them on the tray on baking paper. Put them in the preheated oven at 180 degrees and keep them for 20-25 minutes (you can tell by the color when they are ready).


We also talked about lasagna varieties in previous articles, where I said that it can be made with a lot of tastes & # 8211 with meat, fish, vegetables. The latter can contain both a kind of vegetable (in my case today & # 8211 with eggplant) and several kinds & # 8211 with peas, mushrooms and pumpkin for example. Obviously, for the preparation of any kind of lasagna you need besamel sauce (how to cook see here /).
Let's see how to make lasagna with lava sheets instead of the traditional ones and eggplants.

eggplant & # 8211 3 pcs.
lava sheet & # 8211 3-4 pcs.
grana padano or parmesan cheese
for besamel sauce:
milk - 1 l
butter -100 gr
flour - 100 gr
salt, nutmeg

The first thing we do is besamel sauce, to cook it we follow the link above.
Then wash the eggplants, dry them and cut them along, then bake them on a non-stick pan without oil.

We take a round baking tray, pour a few tablespoons of besamel sauce on its bottom and spread it evenly over the entire surface. On top we put a sheet of lava, grease it with plenty of besamel sauce, arrange the eggplant slices, salt them very little and press them with grated cheese.

Cover with another sheet of lava and repeat the previous operations. And so on until we fill the tray.

Cover with foil and put in the preheated oven (180 degrees) for 20-30 minutes, then uncover the lasagna and let it brown for another 10 minutes. Remove from the oven and leave for another 10 minutes & # 8222 to pass the high heat & # 8221, then cut into slices and serve with fresh salad or pickles (depending on tastes and season).

Video: Λαζάνια με Κιμά. Άκης Πετρετζίκης (October 2021).