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Mushroom lasagna

0
1302
Kitchen Italian
Calorie content 145 kcal
Portions 4 port.
Cooking time 80 minutes
Proteins * 7.8 g
Fats * 6.2 gr.
Carbohydrates* 20.1 g
* per 100 gr. product
Mushroom lasagna
Content

Delightful soaked lasagna with mushrooms, tomatoes and olives will leave no one indifferent. The dish turns out no worse than in Italian restaurants. Frying oil is best used with premium flavored olive oil.

Ingredients

Cooking process

step 1 out of 7
Wash and dry the mushrooms and tomatoes, then cut into small pieces and pour into a hot frying pan with olive or sunflower oil. Add salt, pepper and simmer until the moisture has completely evaporated.
step 2 out of 7
For the sauce, dissolve the butter in a saucepan, add flour and fry it in oil for 1 minute, stirring constantly. Pour in 1 glass of milk, boil a little, stirring occasionally. Then add another one and then pour in the last one. Immediately add salt to the sauce, add ground black pepper and Provencal herbs. You should get a sauce of sour cream consistency.
step 3 out of 7
Put 4 lasagna sheets on the bottom in a baking dish, put half of the mushroom and tomato filling, pour a third of the sauce on top.
step 4 out of 7
Cover with a layer of lasagna sheets and repeat again.
step 5 out of 7
Cover the penultimate layer of lasagna with half of the cheese grated on a coarse grater and the olives cut into slices.
step 6 out of 7
Cover with another layer of lasagna. Drizzle over the rest of the sauce and sprinkle with cheese. Put in an oven heated to 180 degrees for 30-40 minutes.
step 7 out of 7
Before serving, garnish the dish with grated cheese and chopped fresh herbs.

Bon Appetit!

 

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