Lasagna with mushrooms
Description
The recipe won't take much time. Prepare the dough, let it rest, roll it out and cut into square pieces. Prepare béchamel sauce, clean the mushrooms and slice them. Sauté the mushrooms in a small amount of oil in a frying pan with finely chopped garlic, add salt, pour in brandy and continue frying, adding parsley only at the very end. Mix the mushrooms with the sauce and season with salt. Boil the lasagna sheets in salted water with two tablespoons of vegetable oil, then lay them out on a clean cloth. Next, layer the dough pieces in a greased baking dish, placing a layer of sauce and mushrooms between each two layers. Generously sprinkle the top layer of dough with grated cheese and place small pieces of butter on top. Bake in the oven for 20–25 minutes. Serve hot.