Dinner

How to cook lasagna with mushrooms. Culinary recipe.

Ingredients:
Chanterelles 500 g
Mushrooms 300 g
Butter 45 g
Wheat flour 40 g
Onion (100g) 2 pc.
Garlic cloves 3 pc.
Lasagna (sheets) packaging.
Vegetable oil 40 ml
Nutmeg ¼ tsp.
Red tomatoes 400 g
Milk 400 ml
Dried basil 1 tsp.
Oregano 1 tsp.
Salt 1 tsp.

Method of cooking:
Fresh mushrooms are carefully cleaned from the ground, washed and dried.

Fry the onion cut into thin half-rings and finely chopped garlic in a pan in a small amount of oil just until soft, without causing a change in color. Then add the chopped mushrooms and cook, stirring, until excess liquid evaporates from them. Then add chanterelles, salt.
I continue to cook on fire for another 10 minutes, then turn off the fire.

Meanwhile, prepare the bechamel sauce. Melt the butter in a saucepan. Add flour, mix thoroughly and let it boil. Then add cold milk to the hot sauce.

Put the sauce on a low heat again and cook until it thickens, stirring thoroughly so that there are no lumps. Add a pinch of ground nutmeg and salt. Our sauce should not be too thick, runny.

Scald and peel ripe tomatoes and make a puree with a blender, add a teaspoon of aromatic herbs (dried) to the tomatoes.

Now to assemble the lasagna.
This recipe uses lasagna sheets that do not require cooking. Grease the mold with butter. Lay out a layer of lasagna sheets. Pour 3-4 tbsp. béchamel, distribute evenly on the sheet.
Put some mushrooms on top, and then tomato sauce on top. Sheet again, and repeat the layers in the same order until the ingredients run out. The last should be a layer of bechamel, and on top of everything you need to generously sprinkle with grated cheese.
You can also decorate with mushrooms cut lengthwise into 3-4 plates.

Bake for 35-40 minutes in an oven heated to 190 degrees. If the cheese starts to brown, cover the mold with foil.

Allow the dish to cool slightly and serve.

The dish is self-sufficient. Delicious!

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