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.
1
Wash and chop the mushrooms and onion. Mince the garlic. Grate the cheese.
- Button mushrooms: 500 g
- Pearl onions: 1 head
- Garlic: 3 cloves
- Mozzarella cheese: 200 g
2
Place a piece of butter (about 50 g) on a hot skillet.
- Butter: 100 g
3
Add the chopped mushrooms and sauté for 2-3 minutes. Then reduce the heat to medium.
- Button mushrooms: 500 g
4
Add onion and fry the mushrooms until they are partially cooked.
- Pearl onions: 1 head
5
Add garlic to the pan. Remove from heat and cover with a lid.
- 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.
- Butter: 100 g
- Wheat flour: 2 tablespoons
7
Gradually pour milk into the resulting mass. Bring to a boil, stirring constantly.
- 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.
- 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.
- Button mushrooms: 500 g
- Mozzarella cheese: 200 g
- No-boil lasagne sheets: 20 pieces
10
Thus, build the entire lasagna: sheet, sauce, mushrooms, cheese, sauce, next sheet.
- No-boil 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.
- 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.