Mushroom Lasagna
Main Dishes • Italian
Description
If the cheese starts to brown too much, cover the lasagna dish with foil. Let the lasagna cool slightly to make it easier to cut, and serve. The dish is self-sufficient, so you can only add fresh vegetables.
Ingredients
- Pickled Chanterelles 10 oz
- Pickled Chanterelles 20 oz
- Vegetable Oil 0 fl oz
- Semi-soft cream cheese 0 oz
- Milk 15 fl oz
- Tomatoes 10 oz
- Fresh basil leaves 1 teaspoon
- Garlic 3 cloves
- Salt 1 teaspoon
- Wheat Flour 0 oz
- Oregano 1 teaspoon
- Lasagna dough 1 piece
- Scallions 2 bunches
Step-by-Step Guide
Step 1
Sauté the sliced onions and minced garlic in a small amount of oil until soft. Add the sliced champignon mushrooms and cook, stirring, for 10 minutes, until the excess liquid has evaporated. Then add the chanterelles.
Step 2
Season with salt and continue to cook for another 10 minutes over medium heat, then turn off the heat.
Step 3
Prepare the béchamel sauce. In a pan, melt the butter over low heat. Add the flour, stir, and bring to a boil. Remove from heat and gradually add cold milk to the hot mixture, stirring very thoroughly to avoid lumps.
Step 4
Return the mixture to low heat and cook, stirring constantly (especially in the corners of the pot), until thickened. Add a pinch of nutmeg and salt. The sauce should be not too thick, but flowing.
Step 5
Peel the tomatoes and puree them using a blender, adding a teaspoon of fragrant dried herbs. Assembling the lasagna: carefully read the instructions for the sheets to understand if they need to be boiled. In this recipe, the sheets do not require boiling.
Step 6
Grease the dish with butter. The first layer is the sheets. Evenly pour 3–4 tablespoons of béchamel on top. The next layer is the mushrooms and a third of the tomato sauce. Cover with sheets and repeat in the same order three more times. The last layer of béchamel should be generously topped with grated cheese.
Step 7
The top of the lasagna can be decorated with mushrooms cut into 3–4 slices lengthwise.
Step 8
Bake in a preheated oven at 375°F for 35–40 minutes.
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