White mushroom lasagna

Step 1/ 4

• 266⅔ g button mushrooms
• ⅓ clove garlic
• ⅓ onion
• ⅔ sprigs rosemary

• knife
• cutting board

Clean and slice the mushrooms. Peel and chop garlic and onion. Pluck rosemary leaves from stems and finely chop.

Step 2/ 4

• olive oil (for frying)
• salt
• pepper

• frying pan

Heat olive oil in a frying pan. Fry half of the mushrooms in a hot frying pan until golden brown. Season with salt and pepper and remove from the pan. Heat more olive oil in the same pan, add the rest of mushrooms, fry until slightly browned. Add onions, garlic and rosemary. Mix to combine. Fry until the mushrooms are golden brown. Season to taste with salt and pepper. Remove from the pan and mix with the first batch.

Step 3/ 4

• 56⅔ g butter
• 23⅓ g flour
• ⅓ l whole milk
• ⅓ lemon
• ⅛ tsp salt
• ⅛ tsp ground nutmeg
• ⅓ tsp white pepper

• saucepan
• whisk

For the béchamel sauce, melt butter in a small saucepan. Add flour and, stirring constantly, add the milk and juice from a lemon, until you have a smooth mixture. Stir in salt, nutmeg, and white pepper. Reduce heat and let simmer for approx. 10 min. Stir several times.

Step 4/ 4

• 83⅓ g lasagna noodles
• 50 g grated Parmesan cheese
• olive oil (for greasing)

• oven
• baking dish

Preheat the oven to 200°C/390°F. Cover the bottom of the baking dish with some olive oil, then add a layer of béchamel. Top with a lasagna sheet, mushroom mixture, more béchamel, and some freshly grated Parmesan cheese. Repeat until ingredients are used up. Finally, bake the lasagna for about 40 min. or until golden brown. Let cool slightly before cutting and serving. Enjoy!

Enjoy your meal!