Mushroom Lasagna Recipe
by Editorial Staff
Mushroom lasagna can be made not only during the mushroom season. Different combinations of mushrooms are well suited for her, for example, dried porcini mushrooms (pre-soak), honey mushrooms and champignons, and oyster mushrooms available all year round.
Ingredients
Bechamel:
- 100 g butter
- 100 g flour
- 1000 ml milk
- Salt, half a nutmeg, white pepper
Filling:
- Mushrooms (oyster mushrooms) – 1 kg
- Hard cheese – 200 g
- Onion – 1 piece
- Lasagne sheets – 12 pcs
Instructions
- In a saucepan, melt the butter. Add flour, stir quickly. Once flour turns golden, slowly pour in the milk. in small portions. It interferes. And so on without removing from the fire. Let it boil and cook, stir for a couple of minutes until it thickens. Then remove from heat and add salt to taste, rub the nutmeg. Mix well.
- Rinse the mushrooms and dry. Tear it into pieces. Oyster mushrooms are easier to pick than cut. Fry in vegetable oil over high heat. add the chopped onion and fry until the onion is golden. Sprinkle with ground white pepper.
- Turn on the oven at 180C.
- We form the lasagne. I use ready-made sheets. Choose a baking dish. Pour sauce over the bottom of the mold. Lay the sheets. Drizzle with sauce. Mushrooms, grated cheese, sheets, sauce again. And so 4 layers of sheets and 3 layers of filling.
- Top: sauce on top and cheese. We send it to the oven and bake until tender.
- Remove from oven. Allow to cool slightly, otherwise, it will not be how you need to cut and swim. Everything! Enjoy your meal!!!
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