Mushroom lasagne is an autumn first course with an intense and enveloping aroma, perfect to bring to the table for Sunday lunch, a holiday meal or a dinner with vegetarian guests.
A mouth-watering recipe, and a guaranteed success, prepared with fresh egg pasta, arranged in layers in an oven dish and alternated with a creamy and fragrant sauce made with mushrooms, béchamel sauce and grated Parmigiano cheese.
The result will be a delicious and stringy dish, to be served piping hot and enjoyed with the whole family.
- 2 lb. mushrooms of your choice, fresh or frozen sliced
- 5 tbsp of extra virgin olive
- 3 garlic cloved, cut in half
- 1 tbsp fresh parsley chopped
- salt to taste
- besciamella sauce
- 1/2 lb. fresh lasagne (used as it, not boiled) or regular lasagne boiled and drained (as directed on the box) or oven ready lasagne (prepare as directed on the box)
- freshly grated Parmigiano Reggiano cheese as needed
Prepare the mushrooms.
- 1 lb. mushrooms
- 3 garlic cloves pealed and cut in half of finely chopped
- 5 tbsp of extra virgin olive oil
- 1 tbsp of finely chopped parsley
- salt to taste
In a large frypan, over medium to high heat, place the oilive oil and garlic.
Before the garlic turnes brown, add the mushrooms and stir.
Keep on stirring occasionally, after 5 minutes take the garlic out.
The mushrooms will have a lot of water, keep on cooking and stirring occasionally.
When the water completely evaporated and the mushrooms started to brown, add the parsley and salt.
In a baking pan spread a first layer of besciamella, you do this so that the lasagna doesn’t stik to the pan, now the layers start.
Continue assembling putting one layer of lasagne, one of mushrooms and one of Parmigiano Reggiano cheese.
Continue assembling the layers until you finish the ingredients, ending with Parmigiano layer.
Bake about 30 minutes or as long as it says on the box.
Use a tester to make sure the lasagna is ready.
Let stand a few minutes before cutting.
Serve warm with extra Parmigiano Reggiano cheese.
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