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Lasagne with mushrooms

0
1088
Kitchen Italian
Calorie content 185.8 kcal
Portions 8 port.
Cooking time 100 minutes
Proteins * 9.6 gr.
Fats * 12 gr.
Carbohydrates* 18.8 g
* per 100 gr. product
Lasagne with mushrooms
Content

Lasagne with mushrooms is an aromatic and very tasty dish with an appetizing stretching cheese crust. The dish is perfect for a Sunday family lunch or dinner. Juicy lasagna with mushrooms will impress your family.

Ingredients

Cooking process

step 1 out of 10
Pour dry mushrooms with a small amount of boiling water and leave to steam until it cools completely. Meanwhile, peel the onions and garlic and chop finely with a knife. Peel the champignons and cut into thin slices.
step 2 out of 10
Heat the pan well, pour in the required amount of olive oil, add finely chopped onion and fry until softened. Then add chopped garlic and mushrooms, season with dried thyme and bay leaves. Cook until the mushroom juice has evaporated.
step 3 out of 10
Drain the liquid from dry mushrooms into a separate container, it will still be useful to you. Rinse the mushrooms and chop finely. Place in a skillet and pour over the mushroom infusion. Cook until most of the mushroom infusion has evaporated.
step 4 out of 10
Add tomato sauce and pour in a glass of drinking water. Season with salt and black pepper to taste. Stir, bring to a boil and remove from heat.
step 5 out of 10
Pour milk into a saucepan or heavy-bottomed saucepan. Peel the onions, cut them in half. Place in a saucepan, add bay leaf and dried thyme.
step 6 out of 10
Bring to a boil and immediately remove from heat. Leave to infuse for 15-20 minutes. Then strain through a fine sieve.
step 7 out of 10
Heat a frying pan, add butter and melt. Add wheat flour. Stir constantly and fry for a few minutes. Add milk gradually, stirring constantly. It is best to use a whisk for this purpose.
step 8 out of 10
Season with salt and pepper. Add nutmeg, mix thoroughly. Cook the sauce over low heat until thick, about 5 minutes. Remove from heat. Grate hard cheese or cut into thin slices.
step 9 out of 10
Turn on the oven to preheat. Place a third of the mushroom sauce on the bottom of a baking dish, spread the Bechamel sauce evenly on top, spread the cheese slices, and put the lasagna sheets on top.
step 10 out of 10
Repeat layers. Spoon half the mushroom sauce, one third of the white sauce, half the sliced ​​cheese, and the lasagna sheets. The top layer should be white sauce and cheese slices.Cover the mold with foil and place in an oven preheated to 180 degrees for 40 minutes. Then remove the foil and bake for another 10 minutes. Serve the finished lasagne in portions.

Bon Appetit!

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