Ground Beef Lasagna with Potatoes and Mushrooms

Ingredients

• 200 g mushrooms
• 1 Carrot
• 1 onion
• 2 Garlic cloves
• 3 tbsp olive oil
• 500 g mixed ground beef
• 400 g diced tomatoes (canned)
• 150 ml Vegetable broth
• 1 sprig rosemary
• 1 sprig thyme
• 2 stalks Parsley
• Salt
• Pepper
• 2 tbsp butter
• 1.5 tbsp wheat flour type 1050
• 500 ml milk (1.5% fat)
• 450 g waxy potatoes
• 100 g Bergkäse

Instructions

1. 1.

   Clean the mushrooms, wipe them with a kitchen towel and cut into small pieces. Peel the carrot, onion, and garlic, then dice finely.

2. 2.

   Heat 2 tbsp oil in a pan and sauté the mushrooms until their liquid has evaporated. Remove the mushrooms and set aside.

3. 3.

   Add the remaining oil to the pan and brown the ground beef until crumbly. Add the diced carrot, onion, and garlic; cook briefly before adding tomatoes and broth.

4. 4.

   Wash, dry, shake off leaves, and finely chop rosemary, thyme, and parsley. Stir into the sauce, season with salt and pepper, and simmer for 10–15 minutes. Add the mushrooms, mix well, and adjust seasoning.

5. 5.

   Melt butter in a pot, sprinkle flour, and stir until lightly browned. Gradually whisk in milk, letting it thicken over 2 minutes. Season with salt, pepper, and nutmeg; remove from heat.

6. 6.

   Peel, wash, and slice the potatoes thinly.

7. 7.

   Spread some béchamel into a baking dish, layer half of the potato slices, top with the beef‑mushroom mixture, then cover with remaining potatoes. Pour the rest of the béchamel over everything.

8. 8.

   Grate cheese and sprinkle it over the lasagna. Bake in a preheated oven at 200 °C (180 °C fan) for about 35–40 minutes until golden. Remove and serve immediately.