Aromatic lasagna with mushrooms, mozzarella and bechamel sauce

Aromatic lasagna with mushrooms, mozzarella and bechamel sauce

This lasagna with mushrooms is completely without meat. The dish is prepared with sautéed mushrooms and a delicious bechamel sauce. The highlight of the dish is a rich and insanely aromatic sauce of baked garlic and shallots, which is flavored with fresh herbs.

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Aromatic lasagna with mushrooms, mozzarella and bechamel sauce

SERVINGS

0 persons

CUISINE

Continent

PREP TIME

0 mins

COOK TIME

0 mins

Other time

0 mins

TOTAL TIME

140 mins

Ingredients

  • 4 cloves garlic
  • 4 shallots
  • 3 tablespoons olive oil
  • 150 g Parmesan cheese
  • 250 g mozzarella
  • 6 tablespoons butter
  • 4 tablespoons flour
  • 800 ml milk
  • Salt, to taste
  • Black pepper, to taste
  • 4 sprigs sage
  • ½ bunch parsley
  • 1500 g mushrooms
  • 200 g lasagne plates

Instructions

  1. Preheat oven to 180°C.
  2. Cut tops off garlic and shallots, drizzle with olive oil and wrap tightly in aluminum foil.
  3. Place on a baking sheet and bake for 1 hour until soft.
  4. Meanwhile, finely grate Parmesan and coarsely grate mozzarella.
  5. Melt 4 tablespoons of butter in a frying pan.
  6. Add flour and sweat, stirring, for 2 minutes.
  7. Then gradually add hot milk to flour, stirring constantly.
  8. Cook sauce for 1-2 minutes until it thickens.
  9. Remove pan from heat.
  10. Add mozzarella, salt and pepper and mix bechamel sauce well.
  11. Finely chop sage and parsley.
  12. Chop mushrooms into slices.
  13. Heat remaining butter in a frying pan.
  14. Sauté mushrooms in it for about 10-15 minutes until soft.
  15. Season with salt and pepper.
  16. Remove garlic and shallots from foil and peel.
  17. Combine vegetables, ¼ of the mushrooms, 200 ml of hot water and 2 tablespoons of bechamel sauce.
  18. Grind the whole with a blender until the mixture is smooth.
  19. Add the resulting sauce to the mushrooms.
  20. Cook for 5 to 6 minutes until the mixture thickens.
  21. Stir in sage and parsley.
  22. Add lasagna sheets to boiling water and cook until half done.
  23. Place a thin layer of mushrooms in a rectangular baking dish.
  24. Pour bechamel sauce on top, cover with lasagna sheets.
  25. Repeat layers until all ingredients are completely used.
  26. The last layer should be the sauce.
  27. Sprinkle parmesan on top and bake lasagna in preheated oven for about 35-50 minutes.
  28. Cut finished lasagna into portions and serve hot.

Equipment

  • Frying pan
  • Baking tray
  • aluminum foil
  • grater
  • tablespoon
  • Knife
  • cutting board
  • Casserole dish

PREP TIME

0 mins

COOK TIME

0 mins

Other time

0 mins

TOTAL TIME

140 mins
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