Mushroom lasagna

Ingredients for 4 servings:

• 750 g mushrooms, brown
• 2 onions
• 3 cloves garlic
• 100 g butter
• 750 g cream
• 30 g flour
• 0.38 liters of milk
• 500 g tomato(s) (Pizza tomatoes)
• 250 g lasagna sheet(s) without pre-cooking
• 0.33 bunch basil
• 1 bunch of parsley
• 125 g cheese (medium-aged Gouda)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wipe the mushrooms with a cloth and then slice them thinly using an egg slicer. Heat the mushrooms in a pan without fat to release the moisture. Peel and dice the onions and garlic cloves. Fry the onions in a pan with 50 grams of butter until translucent. Add the mushrooms and garlic and fry until the mushrooms are lightly browned. Gradually pour 250 grams of cream over the mushrooms and let it evaporate. Then season the mushrooms with salt and pepper. For the light sauce, heat 40 grams of butter and sauté the flour. Deglaze with milk and the remaining cream and simmer for about 10 minutes. Season with salt, pepper, and nutmeg, and stir in the tomatoes. Wash the basil and parsley, dry them, and mix the finely chopped leaves into the mushrooms. Grease a baking dish, preheat the oven to 200°C, and then line the baking dish, starting with the lasagna sheets. Layer the lasagna sheets on top, then pour the light sauce over them. Sprinkle with cheese and bake in the oven for about 30 minutes.