Ground Veal and Wild Mushroom Lasagna
- Preparation 40 min
- Cooking 45 min
- Servings 6 to 8
- Freezing Absolutely
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Ground Veal and Wild Mushroom Lasagna
- 80 ml (⅓ cup) butter + 4 tbsp
- 125 ml (½ cup) all-purpose flour
- 500 ml (2 cups) milk
- 500 ml (2 cups) chicken broth
- 160 g (1 ½ cups) fresh Parmesan cheese, grated
- 13 lasagna noodles (one extra just in case!)
- 60 ml (¼ cup) olive oil, plus a little extra for the pasta
- 1 Spanish onion, finely chopped
- 800 g (1 ¾ lb) lean ground veal
- 225 g (8 oz) oyster mushrooms, sliced
- 225 g (8 oz) shiitake mushrooms, sliced
- 225 g (8 oz) cremini mushrooms, sliced
- 3 garlic cloves, finely chopped
- 1 tbsp fresh thyme leaves
- 175 g (1 ½ cups) fontina cheese, grated
- 190 g (1 ½ cups) sharp cheddar cheese, grated
- Salt and freshly ground black pepper
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Preparation
- Preheat the oven to 200 °C (400 °F).
- In a saucepan over medium heat, melt 80 ml (⅓ cup) butter and add the flour. Stir well to form a roux and cook for about 2 minutes, stirring constantly. Add the milk, a little at a time, whisking continuously to avoid lumps. Pour in the chicken broth and keep whisking until smooth. Add the Parmesan, season with salt and pepper, and stir well. Cook for 4 to 6 minutes, stirring regularly, until the béchamel sauce thickens. Remove from the heat, taste, and adjust seasoning if needed. Set aside.
- In a large pot of boiling salted water, cook the lasagna noodles until al dente. Rinse under cold water to stop the cooking process. Drain well in a colander and drizzle with a little olive oil. Toss gently with your hands and set aside.
- In the same pot over medium heat, warm about 3 tbsp olive oil and add the onion. Cook for 3 minutes, stirring. Add the ground veal, season with salt and pepper, and cook for 6 to 8 minutes, or until no longer pink, breaking the meat into small pieces. Drain off the excess fat and set aside in a bowl.
- In a skillet over medium-high heat, melt 4 tbsp butter and add the mushrooms, garlic, and thyme. Season with salt and pepper, then sauté for 5 to 6 minutes. Remove from the heat and set aside.
- Now it’s time to assemble the lasagna (finally! 😏). In a 9 x 13-inch (23 x 33 cm) baking dish, spread a ladleful of béchamel sauce evenly on the bottom. Add a layer of noodles and half of the meat. Add another layer of noodles, then the mushrooms and half of the remaining béchamel sauce, spreading it evenly. Continue with another layer of noodles, the rest of the meat, and the rest of the béchamel. Finish with a final layer of noodles and top with the grated fontina and cheddar cheese.
- Bake for 12 minutes. Switch the oven to broil and cook a few more minutes, until the top is nicely golden and bubbling. Remove from the oven and let rest for 5 minutes before serving.