Porcini Mushroom Lasagna
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 660 kcal | (31 %) | ||
| Protein | 19.1 g | (19 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 36 g | (24 %) |
Ingredients
- Ingredients
- 80 grams butter
- 50 grams Pastry flour
- 800 milliliters milk
- 150 grams Crème fraiche
- salt
- freshly ground pepper
- lemon juice (to taste)
- 500 grams Porcini mushroom
- 100 grams Prosciutto
- 2 Tbsps olive oil
- 1 bunch parsley
- 12 weiße Lasagne noodle
- 100 grams freshly grated Parmesan
Preparation steps
Heat 50g (approximately 1 3/4 ounces) of butter, add flour and cook. Stir the milk in with a whisk and simmer for 3 minutes, stirring constantly. Stir in the crème fraîche and season with salt, pepper and lemon juice.
Rinse and slice the porcini. Cut the Prosciutto into cubes. Heat the olive oil in a large skillet and sauté the porcini. Add the Prosciutto. Rinse the parsley, shake dry and chop coarsely. Mix into the mushrooms. Season with salt and pepper.
In a greased baking dish, place a layer of the lasagna noodles and top with some of the sauce. Layer the mushroom mixture on top and sprinkle with some Parmesan. Repeat. Cover the top layer with lasagna noodles, some sauce and cover with a few mushrooms and sprinkle with the remaining Parmesan.
Top the lasagna with the remaining butter cut into small pieces. Bake in a preheated oven at 200-220° (approximately 400-425°F) for about 30 minutes.
