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.
Make a garlic sauté, add a whole parsley stalk and add the cleaned and sliced mushrooms along with a tablespoon of tomato paste.
Cover with a lid and cook for about ten minutes. Adjust salt at the end of cooking.
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.
Stir until it thickens. Finally, add salt and pepper.
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.
Continue this way until all ingredients are used.
For the last layer, béchamel, mushrooms, Parmesan and some small knobs of butter.
Bake in a preheated static oven at 200°C for 30 minutes.
Small saucepan
Baking dish
Lid
Store in the refrigerator for up to 2 days in an airtight container.
Perfect for special occasions or family lunches.
Italy, 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 |
