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Mushroom lasagna
🖨️ Print Recipe
Pasta
Servings
5-6
Preperation
30 minutes
Cooking
35–40 minutes
Waiting
10 minutes
Υλικά
For the mushrooms
500 g
mushrooms (white & brown)
40 ml
olive oil (3 tbsp)
1
vegetable stock cube
250 ml
heavy cream
1
onion
1
carrot
2 cloves
garlic
1 tsp
sweet paprika
1 tsp
fresh thyme
salt
pepper
For the béchamel
90 g
butter
90 g
all-purpose flour
800 ml
whole milk
200 ml
heavy cream
½ tsp
nutmeg
salt
pepper
For assembly
250 g
lasagna sheets (15 sheets)
120 g
grated graviera cheese
80 g
grated Parmesan
Instructions
For the mushrooms, blend them in batches until they become mince-like.
Heat the olive oil in a large pan and sauté the finely chopped onion and garlic until softened and fragrant.
Add the mushrooms and sauté over high heat until all their liquids evaporate and they become concentrated.
Add the paprika, thyme, salt and pepper, mix well, add the heavy cream and remove from the heat.
For the béchamel, melt the butter in a saucepan, add the flour and stir for 1–2 minutes. Gradually pour in the lukewarm milk, whisking constantly so it thickens smoothly without lumps. Add the heavy cream, nutmeg, salt and pepper and remove from the heat when very creamy.
Preheat the oven to 180°C (fan).
In a baking dish, spread a little béchamel on the base, layer lasagna sheets, mushrooms, béchamel and a little of the cheeses. Continue with the same layers until the ingredients are used up.
Finish with a generous layer of béchamel and cover with graviera and Parmesan so it turns cheesy and golden on top.
Bake for 35–40 minutes until the top is nicely browned. Let it stand for 10 minutes before cutting.
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