Efrat's Notebook

Mushroom Lasagna Draft

A lasagna of fresh and dried mushrooms layered with tomato sauce, béchamel and Parmesan, which I make when I want a hearty dairy main dish.

  • Prep40 min
  • Cook40 min
  • Total1 hr 20 min
  • KashrutDairy

What you need

Amount:×1

Lasagna

Béchamel

How I make it

Mushrooms

  1. Put the dried mushrooms in a bowl, cover with boiling water and soak for 10 minutes. Drain and slice.

  2. Preheat the oven to 350°F (180°C).

  3. Melt the butter in a skillet and fry all the mushrooms, dried ones included, over high heat for a few minutes until golden.

  4. Add salt, black pepper, thyme and garlic. Fry a little longer and take off the heat.

Béchamel

  1. Melt the butter in a saucepan. Add the flour and stir until absorbed.

  2. Pour in the milk, stirring constantly so no lumps form.

  3. When the sauce is thick and bubbling, season with salt and pepper and take off the heat.

Assembly and baking

  1. Grease a lasagna pan and cover the bottom with lasagna noodles.

  2. Spread a third of the tomato sauce over the noodles, then a quarter of the béchamel and a third of the mushrooms.

  3. Repeat the layers 3 times in all.

  4. Finish with a layer of noodles, the rest of the béchamel and the Parmesan on top.

  5. Bake for 35-40 minutes.

Source: ChefEf (chefef.com)