Petite Mushroom Lasagnas
Ingredients
- Ingredients
- 20 grams butter
- 2 Tbsps Pastry flour
- 400 milliliters milk
- 100 grams grated Parmesan
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 500 grams tan button Mushroom
- 2 onions
- 2 garlic cloves
- 2 Tbsps olive oil
- 1 Tbsp finely chopped thyme
- 8 cooked Lasagne noodle
Preparation steps
For the sauce, melt butter, whisk in flour and pour in milk, stirring constantly. Simmer sauce until creamy, about 5 minutes. Remove sauce from heat and stir in 4-5 tablespoons Parmesan. Season sauce with salt, pepper and nutmeg.
Rinse mushrooms and cut into slices. Peel onions and garlic, chop finely and sauté in oil until translucent. Add mushrooms to onion mixture and sauté until browned and liquid is evaporated, 5-7 minutes. Stir thyme into mushroom mixture and season with salt and pepper. Select 12 mushroom slices and set aside for garnish.
Preheat oven to 200°C (approximately 400°F).
Cut lasagna noodles in half. Coat the bottoms of four small square baking dishes with sauce and set a lasagna noodle half in each dish. Spread sauce over noodles in dishes and top with about 1/3 of the mushroom mixture. Repeat layers with remaining lasagna noodles, sauce and mushroom mixture, finishing with sauce on top. Sprinkle remaining cheese over sauce and garnish each with three mushroom slices. Bake lasagnas until golden brown, about 20 minutes. Leave lasagnas in baking dishes to serve.
