Northern European Style Beef and Mushroom Lasagne

Ingredients

In this Northern European adaptation of lasagne, we incorporate flavors and ingredients commonly found in the region. The original Italian lasagne typically features a tomato-based sauce, while our version uses a creamy cheese sauce. Additionally, we slow-cook the beef with Northern European herbs and spices to infuse it with rich flavors. The mushrooms add an earthy touch, enhancing the overall taste and texture of the dish. We alse have the original recipe for Lasagne, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 250g (8.8 oz) mushrooms, sliced 250g (8.8 oz) mushrooms, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 500ml (2 cups) milk 500ml (2 cups) milk
• 200g (7 oz) grated cheese (such as cheddar or Gouda) 200g (7 oz) grated cheese (such as cheddar or Gouda)
• 9 lasagne sheets 9 lasagne sheets
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground beef to the skillet and cook until browned. Season with salt, pepper, dried thyme, and dried rosemary.
4. 4.
   Stir in the sliced mushrooms and cook for an additional 5 minutes.
5. 5.
   Sprinkle the flour over the beef and mushroom mixture, and stir well to combine.
6. 6.
   Slowly pour in the milk, stirring constantly to avoid lumps. Cook until the sauce thickens.
7. 7.
   Remove the skillet from heat and stir in half of the grated cheese until melted.
8. 8.
   In a baking dish, spread a thin layer of the beef and mushroom mixture. Top with a layer of lasagne sheets. Repeat the layers, finishing with a layer of lasagne sheets on top.
9. 9.
   Sprinkle the remaining grated cheese over the lasagne.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until the cheese is golden and bubbly.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing to remove any dirt or debris.
• Ground beef — Opt for lean ground beef to reduce the fat content of the dish.
• Cheese — Experiment with different local cheeses to add a unique flavor to the lasagne.

Tips & Tricks

• For a vegetarian version, replace the ground beef with a meat substitute or a mix of vegetables like eggplant and zucchini.
• Add a layer of spinach or kale between the beef and mushroom mixture for an extra nutritional boost.
• Serve the lasagne with a side of fresh salad and crusty bread for a complete meal.
• Leftover lasagne can be refrigerated and reheated the next day for a delicious lunch or dinner.
• Customize the spices and herbs according to your taste preferences.

Serving advice

Allow the lasagne to rest for a few minutes after removing it from the oven to ensure easier slicing and serving. Garnish with fresh herbs like parsley or basil for an added touch of freshness.

Presentation advice

Serve the lasagne on individual plates or in a large baking dish, allowing the layers to be visible. Sprinkle some grated cheese and herbs on top for an appealing presentation.