Mushroom and Cheese Lasagna
Pasta and Pizza | Italian cuisine
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
3
Description
I use ready-made lasagna sheets and do NOT boil them, preferring to use a large amount of sauce. However, the sheets can be pre-boiled in salted water for 3–4 minutes, drained, and then cooked according to the recipe.
Ingredients
- Ready-made dry lasagna sheets - 20 pieces
- Champignons - 17.6 oz
- Pickled pearl onions - 1 head
- Garlic - 3 cloves
- Melted Cheese - 7.1 oz
- Milk - 13 fl oz
- Grated Pecorino Pepato Cheese - 1.4 oz
- Butter - 3.5 oz
- Wheat Flour - 2 spoons
- Salt - a pinch
Step by Step guide
Step 1
Wash and slice the mushrooms and onion. Finely chop the garlic. Grate the cheese.
Step 2
Place a piece of butter (about 50 g) in a hot frying pan.
Step 3
Add the chopped mushrooms. Sauté for 2–3 minutes. Then reduce the heat to medium.
Step 4
Add the onion and sauté the mushrooms until they are partially cooked.
Step 5
Add the garlic to the skillet. Remove from heat and cover with a lid.
Step 6
Let's start preparing the béchamel sauce. In a small saucepan, add the remaining 50 grams of butter, let it melt slightly, and then add two tablespoons of flour, mixing thoroughly.
Step 7
Gradually pour in the milk into the mixture. Bring it to a boil, stirring constantly.
Step 8
Once you reach the consistency of low-fat sour cream, remove the sauce from the heat and add salt and pepper to taste.
Step 9
In a deep dish greased with butter, place a layer of mushrooms, drizzle with béchamel sauce, then add a sheet of lasagna, pour sauce over it, followed by more mushrooms, sauce, and grated mozzarella cheese.
Step 10
Build the entire lasagna like this: layer of pasta, sauce, mushrooms, cheese, sauce, next layer of pasta.
Step 11
Leave the top layer of the lasagna uncovered, sprinkle it with grated Parmesan cheese, and place a small piece of butter on top.
Step 12
Place the dish in an oven preheated to 180–392°F for 25–30 minutes.
Step 13
Serve hot.
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