Lasagne with mushrooms and béchamel sauce
Miscellaneous / / January 01, 2021
Thanks to the sauce, lasagna with mushrooms will be tender and appetizing, while mushrooms, garlic and nutmeg make it very aromatic.
- Recipe author: Daria Rodionova
- After preparation, you will receive 6 servings
- Total recipe preparation time: 70 minutes
Ingredients
- Lasagne sheets 240 g
- Salt to taste
- Vegetable oil 4-5 tbsp. spoons
- Butter 170 g
- Flour 65 g
- Garlic 1 clove
- Milk 950 ml
- Ground black pepper 1 tsp the spoon
- Ground nutmeg ¹⁄₂ tsp spoons
- Champignons 680 g
- Parmesan 85 g
Cooking method
Boil the lasagne sheets with salt and a little oil. Follow the instructions on the package.
Melt 115 g butter in a saucepan. Add flour and stir constantly for 1 minute over low heat.
Add chopped garlic. Stirring continuously with a whisk, pour in hot or warm milk in a thin stream.
Season the sauce with salt, pepper and nutmeg. Raise the heat slightly and cook for 3-5 minutes, until the sauce thickens. Stir it all this time.
Slice the mushrooms. Heat about half of the remaining butter and oil in a skillet. Put half of the mushrooms, salt and fry over medium heat for 5-7 minutes.
Transfer to a plate. Fry the other half of the mushrooms in the same way.
Brush some of the sauce over the dish. Arrange the ingredients in three layers in the following order: dough, sauce, mushrooms, grated Parmesan. Cover the last layer of Parmesan with lasagna sheets, sauce and cheese.
Bake in an oven preheated to 190 ° C for 30-40 minutes. Let the platter rest for 15 minutes before slicing.
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