Meat lasagna with mushroom sauce

8 servings
2 hours

Minced meat: Pass the meat through a meat grinder and fry with finely cut onions, add salt, pepper. Simmer until the juice evaporates. Add a glass of water with a tablespoon of tomato diluted in it and cover with a lid, simmer until the moisture evaporates.

It's mince

Pour the sifted flour onto the table with a slide, make a recess in the form of a funnel, introduce eggs, salt. Knead the cool dough. Leave for 20 minutes, covered with a towel. Divide it into 9 parts, roll it into thin sheets of 1. 5 mm each. Cut into squares. I always make lasagne out of my dough. And yesterday I decided to buy ready-made sheets. These are. . . You can buy ready-made lasagne sheets from the store. Even if it says that they do not need to be boiled, I cook for 5 minutes.

Boil mushrooms, eat, cut. Leave the decoction. Fry mushrooms in vegetable oil.

Spray the flour in vegetable oil, dilute with hot milk and mushroom decoction. Boil the sauce for 10 minutes until thickened. Add mushrooms, salt, and cook for another 5 minutes.

Cook the dough in salted boiling water with the addition of vegetable oil (so that the dough sheets do not stick together) for 15 minutes. Apply the sauce to the bottom of the mold in a thin layer, line the lasagna sheets.

Grease the dough with sauce.

Put the stuffing filling. Sprinkle with grated cheese.

In turn, we continue to layer lasagne in the same order. Lubricate the top sheet with tomato paste diluted in warm water. Approximately 2 tbsp per 100g of water. Top with the remaining grated cheese.

We put our lasagne in the preheated oven to 180 degrees for 30 minutes. Done! Enjoy your meal!