A delicious lasagna with four cheeses and mixed mushrooms, perfect for a special lunch or dinner. The combination of cheeses and mushrooms creates a creamy and flavorful dish.
Make a garlic sauté, add a whole parsley stem and combine the cleaned and sliced mushrooms with a tablespoon of tomato paste.
Cover with a lid and cook for about ten minutes. At the end of cooking, adjust the salt.
Prepare the béchamel: in a small pot, melt the butter, then add the flour, stirring until you get a golden mixture, and add the milk gradually.
Stir until it thickens. Finally, add salt and pepper.
Cover the bottom of the baking dish with béchamel, create a layer of pasta, béchamel, mushrooms, the cheese mix, grated Parmesan, and cover with more pasta.
Continue in this way until all ingredients are used up.
For the last layer, béchamel, mushrooms, Parmesan, and a few knobs of butter.
Bake in a preheated static oven at 200°C for 30 minutes.
Small pot
Baking dish
Lid
Store in the refrigerator for up to 2 days in an airtight container.
Perfect for special occasions or family lunches.
Italia, Sicilia
| Energy (kcal) | 162.58 |
| Carbohydrates (g) | 6.94 |
| of which Sugars (g) | 4.5 |
| Fat (g) | 10.9 |
| of which Saturates (g) | 6.32 |
| Protein (g) | 9.29 |
| Fiber (g) | 0.65 |
| Sale (g) | 0.17 |
