Lasagna with Mushrooms
- 400 grams Lasagne noodle (pre-cooked)
- 600 grams Beef
- 200 grams Chanterelle
- 150 milliliters Beef stock
- 1 onion
- 2 garlic cloves
- 6 Sage
- 1 kilogram ripe tomatoes
Preheat the oven to 200°C (approximately 400°F).
Peel the onion and garlic and finely chop. Finely chop the sage leaves. Rinse and blanch the tomatoes. Peel and cut into small pieces. Clean the mushrooms and finely chop.
Heat 4 tablespoons of oil in a pan and cook the onion and garlic until soft. Add the meat, and brown until cooked through. Pour in the stock and reduce by half. Add the tomatoes and half of the sage. Cover and simmer gently for 20 minutes.
At the end of the simmering time, add the mushrooms, and cook over low heat for 10 minutes. Stir in the remaining sage, and season with salt and pepper. Stir in 2 teaspoons butter.
Melt the butter for the sauce in a a saucepan. Sprinkle the flour over it and cook briefly. Gradually incorporate the milk, and bring to a boil. Cook for 1 minute, then remove from the heat and season with salt and pepper.
Grease a baking dish with butter, and cover with lasagna sheets. Add the meat sauce and the bechamel on top. Continue layering until all the ingredients have been used. Finish with a layer of the bechamel.
Bake for 30 minutes, or until golden brown.
Remove from the oven, rest for 10 minutes, slice, and serve warm.