Open Lasagna with Leeks and Mushrooms
Ingredients
- Ingredients
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 1 Tbsp Tomato paste
- 300 milliliters milk
- 250 grams Ricotta cheese
- salt
- freshly ground peppers
- Nutmeg
- 1 tsp ground paprika (sweet)
- 1 Tbsp lemon juice
- 500 grams button Mushroom
- 1 Tbsp olive oil
- 2 stalks Leeks
- 12 Lasagne noodle
- 50 grams grated Parmesan
- 50 grams grated Emmentaler cheese
- olive oil (for the pan)
Preparation steps
Melt the butter in a hot pot with the flour. Stir in the tomato paste and incorporate the milk while stirring. Simmer about 5 minutes until creamy. Remove from heat, let cool slightly and stir in the ricotta. Season with salt, pepper, nutmeg, paprika and lemon juice.
Clean the mushrooms, cut into slices and cook lightly in hot oil in a pan 2-4 minutes. Trim the leeks, rinse and cut into rings. Blanch in salted water for about 3 minutes to plenty of bite, drain, rinse and drain well. Cook the pasta in boiling salted water until al dente, drain, rinse and drain well.
Preheat the oven to 200°C (approximately 400°F) convection. Brush a baking sheet with oil. Lay four pasta sheets next to each other and thinly spread with some sauce. Top with about 2/3 of the leeks. Sprinkle with half of each of the cheeses. Lay on another layer of noodles, brush with sauce, top with the mushrooms and shake on the remaining cheese. Place the remaining noodles on top and spread the rest of the sauce on thick. Distribute the remaining leeks on top and bake in the oven until golden brown, about 20 minutes. Serve on plates.
