Lasagna with mushrooms
Honey mushrooms are now grown in artificial conditions, so they are easy to buy in the supermarket, and given that they are very useful, it is sometimes worth diversifying your diet with them. Vegetable lasagne with mushrooms is very tasty and tender.
Ingredients
Servings 8- honey mushrooms (can be s / m) - 1 kg
- garlic - 3 teeth
- olive oil - 6 tbsp.
- butter - 60 g
- flour - 60 g
- vegetable broth - 500 ml
- cream - 250 ml
- hard cheese - 125 g
- salt, white pepper
- large tomato - 4 pcs.
- dried basil - pinch
- no-boil lasagne sheets - 1 pack
Cooking
Step 1
Defrost mushrooms if necessary. Put a large frying pan on the fire, pour a lot of olive oil, fry the mushrooms in 3 passes, adding a crushed garlic clove each time. Transfer to a bowl and set aside.
Step 2
Pour boiling water over the tomatoes and leave for a minute, remove the peel. Grind the pulp in a blender.
Step 3
For the sauce, melt the butter in a small saucepan, add the flour and fry, stirring quickly. Gradually pour in hot broth and cream, stirring all the time. Pour in the grated cheese and let it melt. Season with salt and pepper.
Step 4
Cover the bottom of a large form with parchment, pour a little sauce in a thin layer. Lay down 1/4 sheets of lasagna. Put 1/2 mushrooms and pour 1/4 of the sauce.
Step 5
Spread 1/4 sheets of lasagne and 1/2 tomato puree. Sprinkle with dried basil. And again 1/4 of the sauce. Repeat layers. The last layer is the sauce. Cover with foil and put in the oven (180 gr) for 30 minutes. Remove foil and return to oven for another 15 minutes.
Step 6
Let the lasagna stand for 10-15 minutes and cut. Enjoy your meal!