Mushroom Lasagna

First, thoroughly clean the mushrooms and slice them into chunky pieces.

Put the dried mushrooms in a bowl and cover them with warm water to revive them. After 10 minutes, drain them, squeeze them well and slice them into small pieces.

Prepare the béchamel by heating the milk in a saucepan. Let it simmer and turn off the heat. In the meantime, melt the butter in a pan, then add the flour and mix to make a roux.

When the roux tends to detach from the walls, add the hot milk slowly, continuing to mix with a whisk to avoid lumps forming.

Return the sauce to the heat and let it thicken. When the béchamel is ready, add the chopped dried mushrooms and season with salt and pepper. Then set aside.

In a large pan, brown the garlic cloves in a drizzle of oil, add the rosemary and mushrooms. Brown the mushrooms and adjust with salt and pepper after a few minutes. Then turn off the heat and sprinkle with chopped parsley.

If necessary, blanch the sheets of pasta and let them dry on a clean, dry cotton cloth. Go on to assemble the mushroom lasagna.

Put a light layer of béchamel in the pan and cover with the pasta. Add the béchamel, grated cheese and mushrooms. Cover with a layer of pasta and proceed like this until all the ingredients are used up. Finish the lasagna with a layer of béchamel and grated cheese.

Bake the lasagna at 180 ° C for 25-30 minutes.

Tips

For a vegan mushroom lasagna, you can use a vegan béchamel sauce or make it yourself with unsweetened soy milk and margarine. Replace the grated cheese with finely chopped cashews. Choose porcini mushrooms or mixed mushrooms according to taste, but remember not to cut them too small so that they remain consistent after cooking. Mushroom lasagna can be frozen both before and after cooking in special covered containers.