Lasagna with mushrooms
4 servings
40 minutes
Mushroom lasagna is a refined dish of Italian cuisine that combines the creaminess of béchamel sauce, the rich flavor of forest mushrooms, and the aroma of tomatoes. Historically, lasagna originated in the Emilia-Romagna region, and its variations with mushrooms are especially popular in northern Italy where forest mushrooms play an important role in gastronomy. In this recipe, champignons and chanterelles create a harmonious texture: the former adds juiciness while the latter provides a distinct forest aroma. Tomatoes, basil, and oregano complement the flavor with a light acidity, while the final layer of melted cheese gives the dish an appetizing golden crust. Mushroom lasagna is perfect for a cozy family dinner or a festive lunch, offering a taste of rich Italian comfort.
1
Sauté thinly sliced onions and minced garlic in a small amount of oil until soft. Add chopped mushrooms and cook, stirring, for 10 minutes until excess liquid evaporates. Then add the chanterelles.
- Button mushrooms: 300 g
- Chanterelles: 500 g
- Garlic: 3 cloves
- Vegetable oil: 40 ml
2
Add salt and continue cooking for about 10 minutes on medium heat, then turn off the heat.
- Salt: 1 teaspoon
3
Prepare béchamel sauce. In a pan, melt butter over low heat. Add flour, stir, and bring to a boil. Remove from heat and gradually add cold milk to the hot mixture, stirring very carefully to avoid lumps.
- Wheat flour: 40 g
- Milk: 400 ml
4
Place the mixture on low heat and cook, stirring constantly (especially in the corners of the pot), until thickened. Add a pinch of nutmeg and salt. The sauce should be not too thick, but flowing.
- Salt: 1 teaspoon
- Oregano: 1 teaspoon
5
Peel the tomatoes and puree them with a blender, adding a teaspoon of aromatic dried herbs. Assembling the lasagna: carefully read the instructions for the sheets to understand if they need to be boiled. In this recipe, the sheets do not require boiling.
- Tomatoes: 350 g
- Dried basil: 1 teaspoon
- Oregano: 1 teaspoon
6
Grease the form with butter. The first layer is sheets. Pour 3-4 tablespoons of béchamel evenly on top. The next layer is mushrooms and a third of the tomato sauce. Cover with sheets and repeat in the same order three more times. Generously sprinkle the last layer of béchamel with grated cheese.
- Cream cheese: 45 g
- Lasagne sheets (dough): 1 piece
7
The top of the lasagna can be decorated with mushrooms sliced lengthwise into 3-4 pieces.
- Button mushrooms: 300 g
8
Bake in a preheated oven at 190 degrees for 35-40 minutes.
- Spring onion: 2 bunchs
