I must confess to you that this time with Mini-Mademoiselle, my brain works in “simplified” mode, then I need to find easy recipes to make and which do not request a gymnastics brain too much ! And this is the case of lasagna in general, and especially this recipe for lasagna with mushrooms with a creamy… you’ll see she has everything to please the whole family ! So we continue on the momentum of the recipes with mushrooms its the last time (but if this, remember the cream of mushrooms or focaccia with mushrooms), and it is not finished because other recipes are to come !

Just a few ingredients for a simple recipe and quick to make (what more to ask from the milk jug !!!), I hope you like it !

Lasagna with mushrooms

For 4 to 6 people Save Print Ingredients

  • 8-10 lasagna noodles (fresh if possible)
  • 600 g of mushrooms of Paris
  • 1 onion
  • 2 cloves of garlic
  • 1/2 bunch of parsley
  • Of a nutmeg grated
  • 1 bay leaf
  • 1 drizzle of olive oil
  • Salt and pepper
  • FOR THE BÉCHAMEL
  • 30 g of butter
  • 30 g of flour
  • 25 cl of crème fraiche
  • 25 cl of milk
  • Salt
  • Nutmeg

 

Preparation

  • Preheat the oven to 200°.
  • Snip the onion and slice the mushrooms if needed. Put all in a casserole dish with a drizzle of olive oil, sauté over a high heat and add the garlic previously chopped and a bay leaf. Let cook until evaporation of the water of the mushrooms and then add the chopped parsley. Season with salt, pepper, and nutmeg.
  • For the béchamel, melt the butter then add the flour, stir and let it take color to make a roux. Add the milk and cream gradually, stirring well. Season with salt and nutmeg.
  • In a baking dish, put a drizzle of olive oil and cover with 2 or 3 sheets of lasagna. Alternate then two times, the mushrooms, the béchamel sauce and Parmesan, finishing with the béchamel sauce and Parmesan cheese
  • Bake for 35 minutes.

 

Written by Doc

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