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Festive lasagna

Pasta110 minutes8 people450 calories
1/52/53/54/55/5 (49 votes)
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By Ascen Jimenez

Here you have a video with another proposal for these holidays: a lasagna with meat, mushrooms and white truffle.

With these amounts you will have about 8 good servings. It is a very complete dish that you can even use to take advantage of those little leftovers that have been left over from previous days: yes you have leftover meat, you can chop it or chop it well and use it in this recipe.

It is a dish that everyone will like. In addition, once baked, we will put a special ingredient on the lasagna: some flakes of white truffle.

Festive lasagna, with meat, mushrooms and white truffle

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A recipe to enjoy as a family.

Festive lasagna, with meat, mushrooms and white truffle
  • Ascen Jimenez
  • Kitchen: Italian company
  • Recipe type: pasta
  • Calories: 450
  • Rations: 8
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the filling:

  • Fresh parsley
  • 1 garlic clove
  • 15 g of extra virgin olive oil
  • 300 g of mushrooms (mushrooms or other variety)
  • 400 g of minced meat already cooked, cooked meat ...
  • Sal Island
  • Black pepper

For the bechamel:

  • 150 g butter in pieces
  • 180 g flour
  • 1800g milk
  • Sal Island
  • Pepper
  • Nutmeg

Plus:

  • A few sheets of pasta for lasagna
  • 1 ball of mozzarella
  • Flaked truffle (mine is dehydrated white truffle)

Preparation

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

  2. We put the garlic and olive oil in the glass. We program 5 seconds, speed 7. We schedule below 3 minutes, 120º, speed 1.

  3. Add the mushrooms, sliced, salt and pepper. We program 10 minutes, 100º, left turn, spoon speed. We put our already cooked mushrooms in a bowl and reserve them.

  4. To make the béchamel we don't need to wash the glass. We put the butter in it and program 3 minutes, 90º, speed 1.

  5. We add the flour and program 2 minutes, 90º, speed 1.

  6. Add the milk, salt, pepper and nutmeg. We program 15 minutes, 90º, speed 4.

  7. We preheat the oven to 200º.

  8. We prepare a large oven dish and the rest of the lasagna ingredients: the cooked meat, the mozzarella and the truffle.

  9. The truffle flakes, which we will use to decorate the lasagna once baked, we are going to hydrate them by putting them in a small bowl with cold water. In about 20 minutes they will be ready. At that time we have to remove them from the water and dry them with a kitchen paper.

  10. In the bottom of the source we put a little bechamel. On it the sheets of lasagna that fit in the base of the source.

  11. We put more bechamel, meat and mushrooms. We cover with other sheets of lasagna, more meat, mushrooms ...

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

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

  14. Bake at 200º for approximately 40 minutes.

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

Source - Vorwerk

More information - 10 meat recipes for Christmas celebrations


Discover other recipes of: Christmas

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