Mushroom Lasagna with Bechamel and Bolognese Sauces

August 14, 2017

320

Mushroom lasagna prepared with bechamel and bolognese sauces. This unusual twist of two sauces combined to make the world’s most beloved casserole will invoke memories of your first lasagna: decadent layers of broad, flat pasta softened with overflowing sauces, resulting in a thousand different sparklets of flavor at once.

Bolognese Sauce
1 onion (larger, diced)
3 garlic cloves (minced)
16 ounces ground beef
10.5 grams mushrooms (portebello or other, diced)
7 ounces tomato sauce
Herbs and spices to taste (parsley, celery, basil, oregano, or about ½ teaspoon each)
½ tablespoon salt
½ tablespoon sugar
¼ teaspoon pepper
6 tablespoons oil
Bechamel Sauce
3 tablespoons butter
3 tablespoons flour
7 ounces heavy cream
16 ounces milk
½ tablespoon salt
Toppings
14-16 ounces cheese (gouda, edam, or other hard yellow cheese, grated)
12 lasagna sheets (3.5x7 inches)

Heat up oil in a large pan over medium. Add onions and simmer until crystalized. Add ground beef and simmer until no longer pink. Add mushrooms and simmer another 10 minutes. Finally, add tomato sauce,...
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Nutritions

Calories
1184

Sodium
2251mg
93% DV

Fat
56g
87% DV

Protein
36g
72% DV

Carbs
117g
39% DV

Fiber
7g
28% DV