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Lasagna with Mushrooms

Updated: Mar 11

  • Phenomenal recipe lasagna with mushrooms, there is no better and tastier. Follow recipe. Follow recipe.

Ingredients: medium, total time: 60 min. 4 servings
  • 500 g lasagna dough

  • 350 g of mushrooms/ cut into leaves

  • 200 g of oyster mushrooms/ cut into leaves

  • 150 g shiitake mushrooms/ cut into leaves

  • 100 g of mushrooms/ cut into leaves

  • 1 bunch of primrose leaf/ finely chopped

  • 1 piece of purple onion/ finely chopped

  • 4 onions/ finely chopped

  • 250 g Gouda cheese-full fat/ grated

  • 200 g of sour milk

  • 3 Tablespoons flour

  • 1 liter of milk-whole fat

  • 2 Tablespoons butter

  • nutmeg, olive oil, salt, and ground pepper to taste

Preparation:
  1. Fry the flour briefly in butter, then slowly add the milk, stirring constantly. Season with salt, pepper, and nutmeg and cook for another 15 minutes on medium heat. When the sauce has partially cooled, stir in the sour milk. Finely chop the red onion, primrose, and 4 onions.

  2. Porcine mushrooms, pour hot water and drain off excess water before use. Grate Gouda cheese.

  3. Fry the onion in olive oil, add the mushrooms, and simmer for 10 minutes. Extinguish the fire and stir in the onion and primrose.

  4. Coat the bottom of the pan in which you will bake the lasagna with butter and pour a layer of béchamel sauce. To arrange layers of dough, béchamel sauce, distilled mushrooms, and grated Gouda, ​​repeat the procedure in the same order until you use up the material. Finish the last layer with béchamel and grated Gouda cheese.

  5. Bake in a preheated oven for 20 minutes at 200 °C.

  6. When the lasagna is done, let it cool for 15 minutes, then serve it with a salad as desired. Note: you can add bacon to this recipe if you wish. Buon appetito!


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