Hello dear friends, I warn you that today with these lasagna with mushrooms, mortadella, and ricotta, you will savor every last bit. Yes indeed, this time I spared no effort for my guests in terms of deliciousness.
I know, I shouldn’t say it myself, but it was a huge success. These lasagna with mushrooms, mortadella, and ricotta were loved by everyone, and despite my tendency to always make too much, nothing was left for the next day.
I like to cook in abundance, primarily because I’m always afraid it won’t be enough and also because I love leftover and reheated food. Often it’s even better than when you eat it fresh. That’s how it is for me, and at my house, we never throw away leftover food. Shall we prepare this delight? Come with me, I’ll show you the recipe.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- lasagna (8.8 oz thin sheets)
- béchamel (4 cups)
- mortadella (6.7 oz)
- mushrooms (12.3 oz I used champignons)
- grated parmesan (1.4 oz)
- ricotta (7.1 oz)
- beef (3.5 oz minced or cubed as you prefer)
- to taste extra virgin olive oil
- 1 clove garlic
- 1 tbsp chopped parsley
Steps
Let’s see how to prepare our super delicious lasagna.
First, I made the seasoning. In a pan, I sautéed the mushrooms, adding garlic, salt, and parsley.
Once the water dried up, I added the beef cubes to the mushrooms (which you can replace with minced meat if you like). I added extra virgin olive oil and cooked it. Once ready, I set it aside to later combine with the lasagna.
Now let’s prepare the béchamel, if you want you can follow my microwave recipe by clicking here Oil-Based Béchamel Prepared in the Microwave – Bricciola in the Kitchen (giallozafferano.it). Once the béchamel is done, we also cut the mortadella into strips.
Now take the ricotta, put it in a bowl and mix it until it becomes creamy.
Perfect, now we can start assembling the lasagna. Take the baking dish or pan, whichever you are more accustomed to using, and spread some béchamel on the bottom.
Now we will place the first sheet of lasagna followed by these ingredients: a layer of béchamel, mortadella, mushrooms and beef, ricotta, and grated parmesan. I followed this order until the sheets were finished.
A final sprinkle of parmesan on the top and the lasagna is ready to be baked. Convection oven, 170°C (338°F) for about 30/40 minutes. At the end, if you like, you can brown the surface a bit using the “grill” function. All that’s left to say is, enjoy your meal.
If you liked this tasty recipe, keep following me for more tips and suggestions. If you like, you can also visit me on my Instagram page by clicking on my name in red below:
BRICCIOLA ⬅️
