Ingredients
- 1 package lasagna (I suggest you use Barilla)
- 350 grams of mushrooms
- 200g oyster mushrooms
- 150g shiitake mushrooms
- A bouquet of parsley
- One onion
- 4 medium pieces of garlic
- 250 grams Gouda
- One cup sour cream
- Three tablespoons of flour
- One liter milk
- Two tablespoons of butter
- Nutmeg
- Olive oil
- Salt
- Pepper
Preparation
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On the buttery pan fry the flour and slowly add the milk, stirring constantly. Add salt, pepper and nutmeg and cook for 15 minutes over medium heat. When the partially mixture has cooled, add the sour cream. Slice the onion, parsley and garlic. Then clean the mushrooms and cut them into small pieces. Slice the Gouda as well. With the olive oil fry the onion and add the mushrooms and continue to fry for 10 minutes. Add the garlic and parsley and slowly turn down the heat and remove the pan.
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The bottom of the container where the lasagna will bake, brush it with butter and cover with béchamel sauce. In order lay the mixture with the Barilla like: Barilla, dough, béchamel sauce, fried mushrooms and grated Gouda until you running out of ingredients. Complete the last layer with béchamel sauce and grated Gouda. Bake in preheated oven 20 minutes at 200 degrees. When the lasagna is ready, leave it for 15 minutes to cool and then it would be ready to be served.
bon appetit
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