Lasagna with broccoli and mushrooms

A classic lasagna elevated with fresh touches.

Imagine layers of savoury beef, tender broccoli florets, and earthy mushrooms, all embraced by rich, melted cheese and soft pasta. Baked until perfectly golden and bubbling, it’s a comforting dish with a delightful mix of flavours and textures.

Ingredients: (for 10 portions)

• 2 medium broccoli
• 4 medium carrots
• 1 kg minced beef
• 6-7 cloves garlic
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 2 large onions
• 300 g mushrooms
• 400 g grated cheese (I had gouda)
• 400 g diced tomatoes in sauce (from a can)
• 5-6 celery stalks
• 250 ml milk
• 250 ml cooking cream
• 40 ml sunflower oil
• lasagna sheets
• salt + pepper

Preparation:

Wash and clean the vegetables and cut them as follows: broccoli into small florets, mushrooms into 4, finely chop the onion, chop the carrot into small cubes, cut the celery into equal slices and peel and cut the garlic into slices.

In a large pot, add the oil, and when it is hot, add the meat. Cook the meat until it is no longer pink and is slightly browned, then add the onion, mix well and cook for another 5 minutes.

Add the celery and carrot, mix well and cook for another ~5 minutes, stirring periodically.

Then add the broccoli and mushrooms, mix well, add the diced tomatoes with sauce, the spices, mix everything and cook for another 5 minutes, stirring occasionally.

Turn on the oven to 180 degrees Celsius and let it heat up. In the meantime, prepare a large baking tray.

In a bowl, mix the milk with the cooking cream.

At the base of the tray, place a few spoons of the mixture and spread it well over the surface of the tray.

Then add lasagna sheets, making sure to cover the whole surface.

Add half of the meat mixture and spread it evenly with a spoon.

Add half of the milk mixture all over.

Add half of the grated cheese.

Add another layer of lasagna sheets and another everything using the rest of the ingredients, and proceed like before, with the other half of the meat mixture, milk mixture and grated cheese.

Cover the tray – first with baking paper and then with aluminium foil – do not cover the tray directly with aluminium foil, it is not recommended or healthy for it to come into direct contact with the food when it is hot.

Put the tray in the oven for an hour.

After half an hour, remove the baking paper and aluminium foil and let it bake without it.

If you try the recipe, let me know how you liked it ☺️

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