A delicious 4-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 sauté of garlic, add a whole stalk of parsley and combine the already cleaned and sliced mushrooms and a spoonful 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 saucepan, melt the butter, then add the flour, stir until you get a golden mixture and add the milk in a stream.
Stir until it thickens. Finally, add the salt and pepper.
Cover the bottom of the baking dish with some 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 knobs of butter.
Bake in a preheated static oven at 200° for 30 minutes.
Saucepan
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) | 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 |
| Fibre (g) | 0.76 |
| Salt (g) | 0.12 |
