Lasagna with mushrooms and bechamel sauce
First prepare the mushroom filling. Peel a squash, grate it and squeeze the juice.
Meanwhile, clean the onion and wash the garlic, chop and soak in enough oil and simmer.
Grate the cheese through a large grater.
Slice the mushrooms and add them to the pan in which the onion and garlic are hardened. Add 100 ml of water and then let the mushrooms boil over medium heat until the water they leave decreases. When the water has dropped, season the mushrooms with salt and pepper and after another 1-2 minutes, remove the pan from the heat.
Make bechamel sauce. Melt the butter in the pan and then add the flour "in the rain". Stir quickly until a lump is added in which the hot milk is added, little by little. Incorporate the milk and then let the sauce boil for another 10 minutes, over a low heat, so that it does not stick to the bottom of the bowl. The sauce will gradually thicken on the stove, but also after stopping the fire. So if it is too thick, add a little more milk, while it is boiling, on the fire. Season to taste with salt and pepper, optionally with nutmeg.
Put 3-4 tablespoons of sauce on the bottom of the heat-resistant dish in which the preparation will be made and then put the first layer of lasagna. Put the first layer of mushrooms, with the sauce left, then sprinkle with cheese and mozzarella. Put the second layer of lasagna sheets and put the same: bechamel sauce, mushrooms, cheese and mozzarella. Continue the same way, until the last layer of lasagna, over which you will put the same: bechamel sauce, mushrooms, cheese, mozzarella.
Place the lid on the heat-resistant tray (or cover with cling film) for 20-25 minutes. After this time, remove the lid and leave the tray in the oven until the dish is nicely browned. Then remove the lasagna tray from the oven, slice and serve immediately. It is very good and reheated.
You can use any kind of mushrooms. I prefer mushrooms.
Boil the mushrooms well until the water they have left decreases, but they are not really dry, leaving a little sauce, which will help to soften the lasagna sheets.
This type of lasagna sheet does not need to be boiled beforehand.
When making the bechamel sauce, quickly mix the flour in the butter until well incorporated, without forming lumps.
Boil the bechamel sauce, after you have added the hot milk, for 10 minutes, over low heat, stirring constantly, so that it does not stick to the bottom of the bowl.
In the original recipe, bechamel sauce is seasoned not only with salt and pepper, but also with nutmeg, a favorite spice in French cuisine, but which I avoid, because it seems appropriate only in some dishes, not in it. (And when I think about how much I looked for nutmeg, because the already mixed one I had wasn't enough ...!)
Dose all the ingredients well, so that you have enough to fill all the sheets evenly.
If you do not have a lid on the heat-resistant tray, you can cover it with aluminum foil.
Prepare the lasagna in the oven for 25 minutes, with the lid on. In this way, the sheets are softened and the cheeses are melted, which will give the dish a good taste.
After removing the lid from the pan, leave the preparation in the oven for another 20-25 minutes, until it browns nicely.
The preparation is served hot, even reheated, if necessary, being as good as when it is fresh out of the oven.
All about lasagna. What you didn't know about the famous Italian specialty
Lasagna is one of the oldest Italian dishes. Her recipe was also mentioned in the cookbooks of Ancient Rome. If you are a fan of this specialty, here are some things you need to know.
1. Luxury lasagna
In Italy, lasagna with truffles is also prepared. It is considered a luxury specialty and contains cheese, bechamel and many white truffles.
2. The best lasagna is eaten in the Emilia-Romanga region
Even though it is prepared all over Italy, this region is known for its excellent Bolognese lasagna recipe.
3. The ideal number of layers in a lasagna is 5.
Of course, this may vary.
4. Mom's recipe
Lasagna is a traditional family recipe that is passed down from generation to generation. Every Italian you ask will tell you that only your mother knows how to make the best recipe. His mother, obviously.
5. Rag & ugrave
It is the meat sauce that mixes with Bechamel and Parmesan, the result being one of the main ingredients of Bolognese lasagna. The sauce must be bright red and contain 50% beef and 50% pork.
Here are some recipes to test:
Vegetarian lasagna recipes:
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Bechamel sauce, milk sauce with butter
I save this sauce as a separate recipe because I will refer to it often in future posts. It is a white sauce, the basis for food or used to obtain other sauces by adding cheese, mustard, dill, etc. It consists in the gradual incorporation of milk in a butter rantas. The technique of making bechamel sauce without lumps consists in taking the following measures: low heat, using a whisk (made of silicone if the pot has a non-stick coating or white enamel), warm milk and always mix in the sauce.
50 gr butter (for lasagna reduce the butter to 40g)
1 tablespoon white flour tip
250 hot milk (300 ml milk for a soft lasagna sauce)
1. Melt the butter over low heat in a saucepan.
2. Add the flour and mix well until you get a cream, then leave it on the fire for another 1 minute, to fry the flour, but always mix.
3. Pull the pot off the stove and start to incorporate the warm milk little by little at the beginning. If the milk is too hot, it is not a problem just that it thickens quickly and must be put less and quickly homogenized with the aim.
4. If the milk is not very hot, the operation of incorporating the milk from the beginning is done by pouring little by little. If the pot has stability, work with two hands, pouring slowly like mayonnaise.
5. At the same time, turn the sauce over. Continue like this: pour a little milk, stir in the milk, and mix again, until the milk runs out (work with both hands, pour the milk with one hand and handle the milk with the other). When you have put all the milk and it is a bit boiled, if the sauce has a thicker consistency than you want, you can add a little more milk. Let the sauce boil for another 1 minute, stirring constantly.
6. Season with salt and pepper and possibly a little nutmeg.
May it be useful to you!
For lasagna, make these double quantities and the thinner version of 300mlx2 (milk).
Gluten-free lasagna sheets:
Chop the vegetables. Put the oil in a large saucepan with the chopped vegetables. Add salt and then mix. We harden the vegetables so that they soften. When they have softened, add the rosemary, bay leaves and thyme and then mix. Add the Italian herbs with a little pepper and mix again.
Add the beef to the bowl and cook until it changes color. When it has hardened, add the tomato paste, which is mixed with the meat and vegetables. Add the mashed tomatoes and add them. Add approx. 2 cups water and mix again, then add salt and simmer for about an hour.
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Grease the baking tray with butter and place a little sauce at the beginning. Then put a layer of lasagna sheets. Put bechamel sauce over the pasta and put another row of meat sauce over it. Sprinkle with grated Parmesan cheese, then add another row of pasta, a new layer of bechamel and repeat the layers until the whole tray is full. At the end, place the grated mozzarella and the remaining Parmesan cheese over the bechamel.
Leave in the oven at 180 ° C for about 1 hour.