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Mushroom lasagna

The recipe of lasagna with mushroom

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Time: about 40 minutes

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Difficulty: medium/low

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Serves 4

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Costs: low

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Nutrition facts

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Carbohydrates: 50%

Proteins: 20%

Fats: 30%

Cholesterol: 20%

Ingredients(for four people)

Pasta sheets for lasagna: about 24 sheets

Button mushrooms: 300gr

Bechamel sauce: 1/2 litre

A half glass of white wine

Salt, pepper, butter, two or three stems of parsley, nutmeg, olive oil

Ricotta 200gr

Grated Parmisan (about 40 gr)

A hint of garlic

Directions

Preparation of the filling

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Separate the leaves of parsley from their stems, wash and chop them finally on a wooden board with a semicircular knife.

Wash the mushrooms and slice them. Chop the garlic hint. Heat two table spoons of butter on a frying pan and add the chopped garlic hint, the chopped parsley and the sliced mushroom. Cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little water or better, a half glass of white wine. Toss occasionally to make sure the mushrooms cook evenly.

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Make bechamel (see the recipe of traditional lasagna) or utilize pre-prepared bechamel. Dry ricotta and mix bechamel and ricotta together till to get a soft sauce. Add some grated nutmeg, grated pepper, some salt.

Tips for this stage

- A half glass of a dry white wine will add a special flavour to your mushrooms.

Preparation of lasagna

Take a rectangular baking pan. The dimensions of the pan must be compatible with the dimensions of your pasta sheets.

Grease the bottom of the pan with some olive oil. This will prevent the first layer of pasta sheet from getting stuck to the bottom of the pan while baking.

Make the first layer of pasta sheets. On this first layer of pasta sheet, spread some of the filling (the filling must be as high as 3/4 mm and cover all the surface of the layer of pasta sheets) and then some mushrooms. Again, make a second pasta layer, and again, spread some filling and some grated cheese. Go on with layers up till ingredinets are finished. The layers of pasta must be at least four. Usually they are six. Once got to the last layer, top with some bechamel sauce. Spread some Parmisan on the top of the filling.

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Bake at 200 degrees for 30 minutes. Check lasagna sometimes; your lasagna are ready when there is a thin golden crust over there.

Tips for this stage

- Cheese must be Parmigiano reggiano (Parmesan). There is a similar Italian cheese, Grana Padano, but it is not exactly the same thing. However, if authentic Parmesan is not at hand, Grana Padano can work as well;

- Be careful! pre-prepared lasagna cook faster, so check the time and the temperature on the box of lasagna.

Matches

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According to the tradition, Lasagna is a first course. So, it is served after starters and before the main course. As lasagna is very rich, in modern diets lasagna is served as a main course, maybe with some fresh salad as side dish.

Medium bodied white wines like Muller Thurgau, which is produced near Trento (Italy), are a good match for mushroom lasagna. Cabernet-Sauvignon is also a good choice. Among red wines, we advice a medium-bodied one, with low acidity, like Dolcetto (a wine from Piedmont).