Mushroom Lasagna

IvanIvanНовак
22/08/2014
"The delicious cuisine is the number 1 reason I want to live in Italy."
Preparation20 min.
Cooking55 min.
Тotal75 min.
Servings6-8
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Ingredients

  • lasagna sheets - 1 package
  • mushrooms - 14 oz (400 g)
  • onions - 2 heads
  • oil - 1/5 cup (60 ml)
  • liquid cream - 4/5 cup (200 ml)
  • milk - 4 1/5 cups (1 liter)
  • flour - 2 - 3 tablespoons, for thickening
  • butter - 1/5 cup (60 ml)
  • salt
  • black pepper - to taste, ground
  • nutmeg - 1 tsp
  • cheese - around 7 oz (200 g)

Preparation

Heat the oil and fry the finely chopped onion. Once softened, add the cleaned and finely chopped mushrooms, fry them until the liquid evaporates. Then season with some spices to taste.

Heat the butter separately and fry the flour. Stir constantly, add the cream at room temperature and then pour in the milk until you get the desired consistency.

Stir the béchamel sauce continuously and finally, season it with spices. Mix the fried mushrooms into the sauce. Prepare the lasagna according to the package's directions. At the bottom of a lightly buttered rectangular tray, spread a little of the sauce and start arranging a layer of lasagna sheets, a layer of béchamel mushroom sauce.

At the very top, place lasagna sheets, pour in a trickle of oil and sprinkle with grated cheese. Bake the mushroom lasagna in a pre-heated 392°F (200 °C) oven, until browned.

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