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Monday, 4 April 2016

Mushroom lasagna (Lasagne ai funghi)

italian mushroom lasagna recipe

If you are tired of a classic meat lasagna, try a mushroom one. It's really delicious and flavorful. Champignon mushrooms combined with beshamel sauce make it very delicate, light and original. Quick and easy to cook. Tastes even better the second day.  

To make mushroom lasagna you need:

  • 250g (9 oz) lasagna sheets
  • 500g (18 oz) champignon mushrooms (you can use other mushrooms as well)
  • 2 medium potatoes
  • 2 garlic cloves
  • 600 ml (3 cups) milk + 1 cup
  • 2tbsp flour
  • 1/2tsp ground nutmeg
  • salt, black pepper
  • 1tbsp butter
  • 100g (4 oz) grated cheese (parmesan or other)
  • oil
  • parsley (fresh, dry or frozen)

Cut the garlic cloves in two and fry them in some oil for 3 minutes, then remove it 

Cut the potatoes in small cubes and fry them in the oil (the same one which you used to fry the garlic) for 5 minutes

Add parsley

And chopped mushrooms. Pour some water and cook for 20 minutes (until the mushrooms are ready). Add some salt and black pepper

Leave 1/3 of the mushroom and potato mixture aside. Blend the rest of the mixture with a blender

Prepare the sauce: combine 3 cups of a cold milk, flour, ground nutmeg, salt and butter

Cook it until dense (remember to stir all the time)

Add the mushroom and potato puree to the sauce

Spread 3tbsp of the mushroom sauce over the base of a baking dish

Cover with a layer of lasagna sheets

 Top it with some mushroom and potato puree

Repeat the layers: lasagna sheets and mushroom puree until you finish the ingredients. Put the 1/3 of mushrooms and potatoes (that you put aside) as the last layer, sprinkle grated cheese and pour 1 cup of milk over lasagna

Preheat the oven to 180C/356F and cook mushroom lasagna for 40 minutes

Let it cool a little, cut in portions and enjoy :-) Thanks for yout visit and bon appetit!

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