INGREDIENTS for 6 people
500 gr of lasagna
1 kg mushrooms (Paris)
1 liter of bechamel sauce
90 gr butter
90 gr of flour
1.2 liters of whole milk
1 pack of dehydrated mushrooms (200-250 gr)
1 glass of white wine
1 onion
1 bunch of parsley
200 gr of Parmesan cheese
300 gr grated emmenthal
Olive oil
Ground Nutmeg
Salt pepper
Breadcrumbs
For the béchamel sauce:
Melt the butter on the heat, add the sifted flour out of the heat, mix well with a
whisk, add the warm milk while continuing to mix , putting it back on the fire.
When boiling, put out of the heat and continue mixing. Add a pinch of grated or
ground nutmeg. Set aside.
Preparation of the mushrooms:
In a large stove, put the olive oil (2 Table Spoon), the onion and make to blond.
Add the mushrooms, ½ glass of white wine. Cook 10 minutes over medium heat,
add a little water if the mushrooms are too dry while cooking.
Assembly:
Pour a little bechamel into the bottom of the dish, place the lasagnas flat, side by
side, pour a little bechamel to cover the lasagnas, put the mushrooms, the fresh
parsley chiseled and grated cheese.
Repeat the same assembly 2 more times.
To finish, put 4-5 pieces of butter on top of the dish and finish with a little
breadcrumb.
Cook in the oven for about 35 min at 180 degrees. Wait 5-10 minutes before
serving.
Buon appetito from Kiki !!!
symphoniebysylvie.com 