Mushroom lasagna with bechamel sauce recipe

Mushroom Lasagna with Bechamel Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delicious mushroom lasagna with bechamel sauce recipe is a hearty and comforting dish that will satisfy your cravings. Layers of tender lasagna noodles are stacked with a rich and creamy bechamel sauce, and filled with a flavorful mixture of saut�ed mushrooms. Topped with melted cheese, this lasagna is baked to perfection, creating a golden and bubbly dish that is sure to impress.

Keywords: mushroom lasagna, bechamel sauce, comfort food, creamy, flavorful.

Mushroom lasagna with bechamel sauce recipe details

Mushroom lasagna with bechamel sauce recipe, recipe Rating: 4.7
Number of votes:122 

Ingredients

1 kg	mixed mushrooms, dried or fresh
1 l	milk
3 tbsp	butter
3 tbsp	flour
1 clove(s)	garlic
200 g	shredded cheese

Instructions

Soak dried mushrooms in water for 30 minutes, then drain. Cut all mushrooms into bite-size pieces.

In a medium sauce pot, melt butter over medium heat and add flour. Cook for 2 minutes and whisk in milk. Add the peeled garlic clove and bring milk to a boil, stirring constantly. It will thicken as it heats. Season with salt, pepper, and freshly ground nutmeg. Remove the garlic clove from the sauce before arranging your lasagna.

Spray a baking dish with nonstick cooking spray, or use butter, and add enough sauce to cover the bottom of the pan. Now start layering pasta, mushrooms, and sauce until ingredients are all used up. Make sure you season each layer with salt and pepper. Finish with sauce as a final layer and sprinkle with cheese. Cover with aluminum foil.

Now transfer the dish to a preheated oven (200°C) and bake for 25 minutes. Remove the foil and bake for another 25 minutes, or until cheese is golden brown.

Preparation time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a