Mushroom lasagna
Description
The recipe won't take much time. Delicious mushroom lasagna can serve as a great appetizer or main course. Serve hot.
Instructions
- 1
Step 1
1. Preheat the oven to 190 degrees Celsius. Bring salted water to a boil in a large pot. Add a drop of oil to prevent the lasagna sheets from sticking together. Once the water boils, add the lasagna and cook for 10 minutes. Drain and set aside.
- 2
Step 2
2. Make the Béchamel sauce. Heat the milk and minced garlic in a saucepan over low heat or in a microwave, then set aside. Melt 1/2 cup of butter in a large saucepan. Add flour and cook for 1 minute over low heat, stirring constantly with a whisk or wooden spoon. Gradually pour in the hot milk, stirring continuously. Add 1 1/2 teaspoons of salt, pepper, and nutmeg. Cook over low heat, stirring, for 3 to 5 minutes, until the sauce thickens. Set aside. Slice mushrooms into approximately 6 mm thick slices. Heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat in a large skillet. Sauté half of the mushrooms with two pinches of salt for 5 minutes, until tender. Repeat with additional oil and the remaining mushrooms.
- 3
Step 3
3. Pour part of the béchamel sauce into a baking dish. Place a layer of lasagna noodles on top, then pour over the sauce (about 1/4 of the remaining amount), add 1/3 of the mushrooms, and sprinkle with 1/4 cup grated Parmesan. Repeat the layers two more times, then pour the remaining sauce over the top layer of lasagna and sprinkle with 1/4 cup Parmesan cheese.
- 4
Step 4
4. Bake for 45 minutes, until the top is golden brown and the sauce is bubbling. Let stand at room temperature for 15 minutes before serving. To freeze the lasagna, allow it to cool completely, wrap it two or three times in plastic wrap, and place it in the freezer.