John Myers
Ingredients for 2 servings:
- 2 tbsp, leveled flour
- 50 g butter
- some salt and pepper
- 600 ml milk
- 500 g wild mushrooms, e.g. B. Boletus, Täublinge etc.
- 3 shallots
- 150 g mountain cheese or Emmental
- a few stalks of parsley
- 8 lasagna sheets without pre-cooking
- 3 tbsp butter
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes
Melt the butter, then stir in the flour. Make a béchamel sauce with the milk, and add a little salt and pepper. Slice the cleaned mushrooms and sauté them in butter with the sliced shallots. Season with salt and pepper, and sprinkle with parsley. Fill a baking dish with 1/4 of the béchamel sauce. Place two lasagna sheets on top, then top with 1/4 of the mushrooms, then grated cheese. Continue this process (4 layers), finally adding the remaining béchamel sauce and mushrooms, followed by grated cheese. Everything should be slightly covered with the sauce liquid; if not, simply add a little more milk. Then bake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes, until the surface is nicely browned.
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