| Mushroom Lasagna with Bechamel Sauce
| 1 kg | mixed mushrooms, dried or fresh |
| 1 l | milk |
| 3 tbsp | butter |
| 3 tbsp | flour |
| 1 clove(s) | garlic |
| 200 g | shredded cheese |
Method
Soak dried mushrooms in water for 30 minutes, then drain. Cut all mushrooms into bite-size pieces.
In a medium sauce pot, melt butter over medium heat and add flour. Cook for 2 minutes and whisk in milk. Add the peeled garlic clove and bring milk to a boil, stirring constantly. It will thicken as it heats. Season with salt, pepper, and freshly ground nutmeg. Remove the garlic clove from the sauce before arranging your lasagna.
Spray a baking dish with nonstick cooking spray, or use butter, and add enough sauce to cover the bottom of the pan. Now start layering pasta, mushrooms, and sauce until ingredients are all used up. Make sure you season each layer with salt and pepper. Finish with sauce as a final layer and sprinkle with cheese. Cover with aluminum foil.
Now transfer the dish to a preheated oven (200°C) and bake for 25 minutes. Remove the foil and bake for another 25 minutes, or until cheese is golden brown.
In a medium sauce pot, melt butter over medium heat and add flour. Cook for 2 minutes and whisk in milk. Add the peeled garlic clove and bring milk to a boil, stirring constantly. It will thicken as it heats. Season with salt, pepper, and freshly ground nutmeg. Remove the garlic clove from the sauce before arranging your lasagna.
Spray a baking dish with nonstick cooking spray, or use butter, and add enough sauce to cover the bottom of the pan. Now start layering pasta, mushrooms, and sauce until ingredients are all used up. Make sure you season each layer with salt and pepper. Finish with sauce as a final layer and sprinkle with cheese. Cover with aluminum foil.
Now transfer the dish to a preheated oven (200°C) and bake for 25 minutes. Remove the foil and bake for another 25 minutes, or until cheese is golden brown.
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Author: gabriele_01 
  member since 05/03/2008 
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