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Eryngii Mushroom and Meat Lasagna - Recipe Video

A simple and easy to understand recipe video shows how to make Eryngii Mushroom and Meat Lasagna.
How about eryngii mushroom and meat Lasagna? The delicious meat sauce with a lot of eryngii mushroom and the creamy smooth béchamel sauce (Japanese white sauce) combined with lasagna and cheese are very delicious. Please give it a try.
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Cook time

40 minutes

Ingredients
4 servings

  • Lasagna
    6 sheets
  • Hot water
    1000 ml
  • Salt
    2 tsp
  • Meat Sauce
  • Ground beef and pork mix
    150 g
  • Eryngii mushroom
    1
  • Onion
    50 g
  • Garlic
    1
  • Canned diced tomatoes
    300 g
  • Red wine
    50 ml
  • (A)Granulated Japanese consomme soup stock
    2 tsp
  • (A)Salt and pepper mix
    1/4 tsp
  • Olive oil
    1 tbsp
  • Japanese White Sauce
  • Milk
    300 ml
  • Cake flour (Pastry flour)
    20 g
  • (B)Granulated Japanese consomme soup stock
    1 tsp
  • (B)Salt and pepper mix
    1/4 tsp
  • Salted butter
    20 g
  • Shredded pizza cheeze
    80 g
  • Toppings
  • Parsley
    as needed

How to make

  1. Prepare. Finely chop the parsley.
  2. 1. Cut the eryngii mushrooms horizontally into 3 equal pieces and cut them into 0.2-inch wide pieces. Finely chop the onion.
  3. 2. Finely chop the garlic.
  4. 3. Heat olive oil and Step 2 in a pan over medium heat, and when the garlic starts to smell, add the ground beef and pork and stir-fry.
  5. 4. When the color of the ground beef and pork changes, add Step 1 and stir-fry over medium heat. When the onion becomes transparent, add the canned diced tomatoes, red wine and ingredient (A) and simmer for about 10 minutes. When the liquid has reduced to about half, remove from the heat.
  6. 5. Heat salted butter in a separate pan over medium heat, add the cake flour (pastry flour) and stir-fry. Once everything is absorbed, reduce the heat to low, add the milk in 3 batches and stir with a wooden spatula.
  7. 6. When it becomes smooth, add ingredient (B) and mix together. When the granulated Japanese consomme soup stock melt, remove from the heat.
  8. 7. When the water in another pot comes to a boil, add salt and lasagna, boil according to the instructions on the package, and drain off the water.
  9. 8. In a heat-resistant container, layer 1/3 of Step 4, 1/2 of Step 6, and 1/2 of Step 7 in that order, and repeat in the same way. Finally, place the remaining Step 4 and shredded pizza cheese on top and bake in a toaster oven for about 10 minutes.
  10. 9. Once browned, sprinkle with parsley and it is ready.

Tips for cooking

We used a heat-resistant container with a capacity of 1000 ml (4 1/4 cups). This recipe uses red wine. Depending on the heating condition, alcohol may contain, so please be careful if you are a child, can't drink much alcohol, pregnant or breastfeeding. Also, please refrain from consuming alcohol when you're driving, playing sports or taking a bath. The cooking degree depends on the type of toaster you are using, so please adjust the temperature as you check the conditions. This time it's baked at 1000W 220°C (430°F). Toasters have a limited space inside which makes the food close to the heat source, so it has a risk of smoke or catching fire due to oil dropping or splashing. Keep an eye on the toaster while it is heating. Boiling time is based on the time indicated on the package.

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