Lasagne with Mushrooms
Ingredients
- Ingredients
- 450 grams mixed Mushrooms (such as oyster or shiitake)
- 2 onions
- 4 garlic cloves
- 3 Tbsps olive oil
- 350 grams crushed Tomatoes (canned)
- 1 tsp dried thyme
- salt
- freshly ground peppers
- 1 Tbsp butter
- 2 Tbsps Pastry flour
- 250 milliliters milk
- 250 milliliters Whipped cream (minimum 30% fat content)
- 1 pinch Nutmeg
- butter (for the baking dish)
- 12 Lasagne noodle
- 100 grams grated Parmesan
Preparation steps
Trim the mushrooms, wipe with a damp paper towel and cut into slices. Peel the onions and the garlic and finely chop.
Pour the olive oil into a pan and sauté the onion with the garlic until soft. Add the mushrooms and stir-fry until the liquid evaporates. Add the tomatoes and simmer for 3 minutes. Season with thyme, salt, and pepper. Preheat the oven to 180°C (approximately 350°F).
Melt butter in a saucepan. Add the flour and stir together. Pour in some of the milk and stir vigorously. Add the rest of the milk and the cream and stir until a lump-free sauce has formed. Season with salt, pepper, and freshly ground nutmeg.
Grease a square baking dish. Pour some of the tomato-mushroom sauce into the form, sprinkle with a little cream sauce and cover with lasagna sheets. Proceed to layer the lasagne in this way 3-4 more times. Top the final layer with cream sauce. Sprinkle with grated Parmesan and bake until golden brown 35-45 minutes. Remove from the oven and serve.
