Lasagna recipe with mushrooms and cheeses by of 06-11-2013 [Updated on 20-01-2014]
Lasagna with mushrooms is a first course that I love, whether they are prepared with cheeses in a vegetarian version, or prepared with a white meat sauce (which you will see shortly) or with ricotta as I prepared them some time ago . Between me and mushrooms, you know, it is a long-standing love, at my house everyone likes them and also most of you, so when there is a new recipe to try with this ingredient I sling immediately, sure to make please everyone: D Tomorrow I leave for Milan for the SMX, an event that I am going to follow with my husband and those of his office, for the next 3 days in addition to following the conferences I will meet some Milanese misyan friends and I do not see the time to finally give a face to who I have met on my blog over the years, so I leave you and go to finish the last things, a kiss and later: *
How to make lasagna with mushrooms and cheeses
Clean the mushrooms, cut them into small pieces and cook them in a pan with a clove of garlic, oil and parsley for about 10 minutes.
Cut the cheeses into cubes and set them aside.
Cook the lasagna sheets in a pan with salted water together with a tablespoon of oil. Lift the lasagna sheets al dente and place them gradually on a clean cloth to dry.
Cover the bottom of the pan with a thin layer of béchamel and cover with a first layer of lasagna and add a layer of béchamel.
Cover with the cheeses, the grated Parmesan and the mushrooms.
Cover with a layer of lasagna and continue alternating a layer of sauce and one of lasagna until all the ingredients are used up.
Finish the preparation of the mushroom lasagna with a layer of lasagna that you will cover with bechamel and a sprinkling of Parmesan cheese.
Bake the mushroom laagne in the oven for 20/25 minutes at 180 °.
Allow to cool before cutting into slices and serving