Aromatic lasagne with mushrooms, mozzarella and béchamel sauce

Aromatic lasagne with mushrooms

This with mushrooms does not require any meat at all. The dish is prepared with fried mushrooms and a delicious béchamel sauce. The highlight of the dish is a rich and insanely aromatic sauce made from baked garlic and shallots, spiced up with fresh herbs.

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Ingredients

  • 4 garlic cloves
  • 4 shallots
  • 3 tbsp olive oil
  • 150g parmesan
  • 250g mozzarella
  • 6 tbsp butter
  • 4 tbsp flour
  • 800ml milk
  • salt, to taste
  • black pepper, to taste Taste
  • 4 sprigs of sage
  • ½ bunch of parsley
  • 1500 g mushrooms
  • 200 g lasagne, sheets

Instructions

  1. Preheat the oven to 180°C.
  2. Cut the tops of the garlic and shallots, drizzle with olive oil and wrap tightly in aluminum foil.
  3. Place on a baking tray and bake for 1 hour until soft.
  4. In the meantime, finely parmesan and coarsely mozzarella grate.
  5. Melt 4 tablespoons of butter in a frying pan.
  6. Add the flour and sauté for 2 minutes, stirring.
  7. Then gradually add the hot milk to the flour, stirring constantly.
  8. Prepare the sauce for 1-2 minutes, until it thickens.
  9. Remove the pan from the heat.
  10. Add the mozzarella, salt and pepper and stir in the béchamel sauce.
  11. Finely chop the sage and parsley.
  12. Chop the mushrooms.
  13. Heat the remaining butter in a frying pan.
  14. Fry the mushrooms in it for about 10-15 minutes until they are soft.
  15. Season with salt and pepper.
  16. Remove the garlic and shallots from the foil and peel.
  17. Vegetables, ¼ of the mushrooms, 200 ml hot water and 2 tablespoons béchamel sauce mix together.
  18. The Ga Use an immersion blender to blend the mixture until smooth.
  19. Add the resulting sauce to the mushrooms.
  20. Cook for 5 to 6 minutes until the mixture thickens.
  21. Stir in the sage and parsley.
  22. Add the lasagne leaves to the boiling water Add and cook until half cooked.
  23. Place a thin layer of mushrooms in a rectangular casserole dish.
  24. Pour over the béchamel sauce, cover with the lasagne sheets.
  25. Repeat layers until all the ingredients are used.
  26. The last one The sauce should form a layer.
  27. Sprinkle Parmesan on top and bake the lasagne in the preheated oven for about 35-50 minutes.
  28. Cut the finished lasagne into portions and serve hot.

Utensils

  • frying pan
  • baking sheet
  • aluminium foil
  • grater
  • tablespoon
  • knife
  • cutting board
  • casserole dish

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