Lasagne with mushrooms is the perfect vegetarian alternative to the classic Lasagne with ragù. If you are not a big fan of mushrooms, you can substitute them with courgette or mixed vegetables of your choice. Let the season inspire you!
Lasagne with mushrooms
Ingredients
Mushrooms
Besciamella (white or bechamel sauce)
Instructions
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Clean the mushrooms and finely chop them.
Mushrooms
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Heat the olive oil in a large frying pan with the clove of garlic (do not burn the garlic). Add the mushrooms and cook until they are all brown (10 minutes approximately). Season with salt and pepper.
Besciamella (white or bechamel sauce)
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Prepare the white sauce. Melt the butter in a saucepan, then add the flour and stir continuously until you form a paste, which is called a roux. Continue cooking and stirring for 1 minute.
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Gradually add the milk into the roux, stirring continuously. Cook at low heat for 5-7 minutes, continuing stirring, until the sauce has thickened. Season with salt and nutmeg, to taste.
Assembling the lasagne
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Pre-heat oven at 180°C (fan).
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Mix the besciamella sauce with the cooked mushrooms (remember to remove the clove of garlic from the mushrooms), leaving about 1 full cup of plain besciamella aside, which you will use for the top layer.
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Start assembling the ingredients in your baking tray. Pour on the bottom of your tray two tablespoons of mushroom sauce, then put a layer of lasagna pasta sheets down. Layer on 2-3 tbsp of sauce, then sprinkle with grated Parmigiano cheese. Then repeat.
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Top with a final layer of pasta sheets, mushroom sauce, and the besciamella sauce left aside. Sprinkle with grated Parmigiano cheese. Place in the middle of the oven and bake for 30 minutes. Switch to grill mode in the last 5 minutes.
