- Lasagna sheets cut into 4 (A22) – ½ pc
- Forestière sauce – 100 g
- Formaggio sauce – 60 g
- Minced pork/veal – 120 g
- Sliced mushrooms – 8 pcs
- Ardennes ham – 5 slices
- Chopped onion – 10 g
- Butter – 1 knob
- Grated Emmental cheese – 20 g
- Pepper, salt, chives – to taste
- Smoked bacon cubes – to taste
- Mushroom quarters – to taste
- Sauté the minced meat and onion in butter, season and then add the Forestière sauce.
- Sauté the sliced mushrooms in another pan until golden brown.
- In an oven dish, alternate layers of the meat/sauce mixture, lasagna sheets, mushrooms, Ardennes ham and Formaggio sauce.
- For the final layer, add some of the meat/sauce mixture and cover with grated cheese.
- Bake in the oven at 180°C for 20-25 minutes until the cheese is gratinéed.
- Garnish before serving with chives, smoked bacon cubes and mushroom quarters.
Forestière
Formaggio
Lasagna sheets
