Four Cheese and Mixed Mushroom Lasagna

Four Cheese and Mixed Mushroom Lasagna

@foodie-cooklab

A delicious four cheese and mixed mushroom lasagna, perfect for a special lunch or dinner. The combination of cheeses and mushrooms creates a creamy and flavorful dish.

Difficulty: Medium
Cooking: 30 min
Preparation: 40 min
Country: Italia

Ingredients

No. Servings
  • Lasagna sheets200g
  • Champignon mushrooms
    Champignon mushrooms250g
  • Pleurotus mushrooms300g
  • Tomato paste1unit
  • Garlic
    Garlic1unit
  • Parsleyto taste
  • Extra virgin olive oilto taste
  • Asiago
    Asiago200g
  • Mozzarella
    Mozzarella200g
  • Smoked provola150g
  • Grated parmesanto taste
  • For the béchamel sauce
  • Milk1l
  • Butter
    Butter90g
  • All-purpose flour90g
  • Saltto taste
  • Pepperto taste

Purchasable products

  • Country-style Champignon Mushrooms 280g

    Country-style Champignon Mushrooms 280g

    1 product
    £ 4.04
  • Fermented Black Garlic 3-4 bulbs 100g

    Fermented Black Garlic 3-4 bulbs 100g

    1 product
    £ 12.81
  • Asiago PDO Aged Mezzano 250g

    Asiago PDO Aged Mezzano 250g

    1 product
    £ 3.70
  • Mozzarella di bufala campana PDO 250 g - Jemma

    Mozzarella di bufala campana PDO 250 g - Jemma

    1 product
    £ 8.34
  • Truffle Butter 80g - artisanal specialty

    Truffle Butter 80g - artisanal specialty

    1 product
    £ 8.51

Preparation

  1. STEP 1 OF 8

    Make a garlic sauté, add a whole parsley stalk and add the cleaned and sliced mushrooms along with a tablespoon of tomato paste.

  2. STEP 2 OF 8

    Cover with a lid and cook for about ten minutes. Adjust salt at the end of cooking.

  3. STEP 3 OF 8

    Prepare the béchamel sauce: in a small saucepan melt the butter, then add the flour, stir until you get a golden mixture and add the milk gradually.

  4. STEP 4 OF 8

    Stir until it thickens. Finally, add salt and pepper.

  5. STEP 5 OF 8

    Cover the bottom of the baking dish with some béchamel sauce, create a layer of pasta, béchamel, mushrooms, the cheese mix, grated Parmesan and cover with more pasta.

  6. STEP 6 OF 8

    Continue this way until all ingredients are used.

  7. STEP 7 OF 8

    For the last layer, béchamel, mushrooms, Parmesan and some small knobs of butter.

  8. STEP 8 OF 8

    Bake in a preheated static oven at 200°C for 30 minutes.

Suggestions

  • Small saucepan

  • Baking dish

  • Lid

General Information

Storage notes

Store in the refrigerator for up to 2 days in an airtight container.

More information

Perfect for special occasions or family lunches.

Origin

Italia, Sicilia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

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
  • Proteins
    9.29g·33%
  • Carbohydrates
    6.94g·25%
  • Fats
    10.9g·39%
  • Fibers
    0.65g·2%