A delicious lasagna with 4 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 sauté of garlic, add a whole parsley stalk and add the already cleaned and cut mushrooms and a tablespoon of tomato paste.
Cover with a lid and cook for about ten minutes. At the end of cooking, adjust with salt.
Prepare the béchamel: in a saucepan melt the butter, then add the flour, mix until you have a golden mixture and add the milk slowly.
Stir until it thickens. Finally, add the 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 the ingredients are used up.
For the last layer béchamel, mushrooms, parmesan and a few small pats of butter.
Bake in a preheated static oven at 200° for 30 minutes.
Saucepan
Baking dish
Lid
Store in the refrigerator for a maximum of 2 days in an airtight container.
Perfect for special occasions or family lunches.
Italy, Sicilia
| Energy (kcal) | 144.71 |
| Carbohydrates (g) | 10.6 |
| of which Sugars (g) | 2.92 |
| Fat (g) | 7.64 |
| of which Saturates (g) | 4.38 |
| Protein (g) | 8.44 |
| Fiber (g) | 0.76 |
| Sale (g) | 0.12 |
