Lasagna with mushrooms and cheese

3 servings

40 minutes

Mushroom and cheese lasagna is a refined dish of Italian cuisine, infused with the tenderness and aroma of creamy béchamel sauce. The origins of lasagna trace back to medieval Italy, where layers of pasta were combined with meat fillings. In this version, meat gives way to juicy mushrooms, creating a delicate, slightly nutty flavor that pairs perfectly with melted mozzarella and tangy parmesan. Each spoonful of this dish reveals a richness of textures—soft mushrooms, silky sauce, and tender dough. Mushroom lasagna is not only a cozy home meal but also an exquisite dish for festive dinners that can win the hearts of gourmets with its sophisticated blend of flavors.

Energy value per serving

• Calories: 786
• Proteins: 34.5g
• Fats: 54.4g
• Carbohydrates: 49.5g

Ingredients

• Ready-made dry lasagne sheets: 20 pc
• Champignons: 500 g
• Pearl onion: 1 head
• Garlic: 3 clove
• Mozzarella cheese: 200 g
• Milk: 400 ml
• Grated Parmesan cheese: 40 g
• Butter: 100 g
• Wheat flour: 2 tbsp
• Salt: pinch

Cooking steps

1. Wash and chop the mushrooms and onion. Mince the garlic. Grate the cheese.

   Required ingredients:

   • Champignons: 500 g
   • Pearl onion: 1 head
   • Garlic: 3 cloves
   • Mozzarella cheese: 200 g

2. Place a piece of butter (about 50 g) on a hot skillet.

   Required ingredients:

   • Butter: 100 g

3. Add the chopped mushrooms and sauté for 2-3 minutes. Then reduce the heat to medium.

   Required ingredients:

   • Champignons: 500 g

4. Add onion and fry the mushrooms until they are partially cooked.

   Required ingredients:

   • Pearl onion: 1 head

5. Add garlic to the pan. Remove from heat and cover with a lid.

   Required ingredients:

   • Garlic: 3 cloves

6. Let's start preparing the béchamel sauce. In a small saucepan, place the remaining 50 g of butter, let it melt a bit, and add two tablespoons of flour, mixing thoroughly.

   Required ingredients:

   • Butter: 100 g
   • Wheat flour: 2 tablespoons

7. Gradually pour milk into the resulting mass. Bring to a boil, stirring constantly.

   Required ingredients:

   • Milk: 400 ml

8. When it reaches the consistency of low-fat sour cream, remove the sauce from heat and add salt and pepper to taste.

   Required ingredients:

   • Salt:  pinch

9. In a deep buttered dish, place some mushrooms, pour with béchamel sauce, add a layer of lasagna sheets, pour sauce over it again, then more mushrooms, sauce and grated mozzarella.

   Required ingredients:

   • Champignons: 500 g
   • Mozzarella cheese: 200 g
   • Ready-made dry lasagne sheets: 20 pieces

10. Thus, build the entire lasagna: sheet, sauce, mushrooms, cheese, sauce, next sheet.

    Required ingredients:

    • Ready-made dry lasagne sheets: 20 pieces
    • Mozzarella cheese: 200 g

11. Leave the top layer of the lasagna open, sprinkle it with grated Parmesan, and place a small piece of butter on top.

    Required ingredients:

    • Grated Parmesan cheese: 40 g
    • Butter: 100 g

12. Send the form to the oven preheated to 180–200 degrees for 25–30 minutes.

13. Serve hot.