John Myers
Porcini Mushroom Lasagna
The perfect porcini mushroom lasagna recipe with a picture and simple step-by-step instructions.
for the bechamel sauce:
- 1 tbsp Olive oil
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 300 g Fresh or frozen porcini mushrooms
- 250 g Mushrooms
- 400 g Chopped canned tomatoes
- Salt pepper
- 2 tbsp Chopped parsley
- 1 tsp Thyme
- 1 tsp Vegetable broth powder
- 1 Msp As desired, mushroom spices, truffle spices
- 1 tsp Truffle oil
- Lasagne sheets
- 100 g Freshly grated Parmesan
- 500 ml Milk
- 2 tbsp Flour
- 1 tbsp Butter
- 1 Msp Freshly grated nutmeg
- 0,5 Pc. Lemon
- Peel and finely chop the onion and garlic. Leave the diced bacon in the olive oil, add onion and garlic cubes. Clean the mushrooms and cut them into slices. Add and simmer for a few minutes, stirring, until the mushroom liquid has simmered a little.
- Add the chopped tomatoes and simmer for a few minutes. Add parsley, thyme, salt, pepper, vegetable stock powder and, if you like, truffle and mushroom seasoning. Finally stir in truffle oil.
- For the bechamel sauce, melt the butter in a small saucepan. Dust the flour over it and stir vigorously. Add a little milk and stir vigorously again. Gradually pour in the rest of the milk, stirring constantly. Bring to the boil and stir until a creamy sauce is formed. Season with lemon juice, salt, pepper and nutmeg.
- Cover the bottom of a baking dish with a little bechamel sauce and place a layer of lasagne sheets on top. Spread the mushroom sauce, bechamel sauce and some Parmesan on top. Then add another layer of lasagne sheets, mushroom sauce, béchamel sauce, Parmesan, then lasagne sheets, on top of béchamel sauce and finally sprinkle thickly with Parmesan.
- Bake the lasagne in the preheated oven on the middle rack at 180 degrees (or convection 160 degrees) for about 35 – 40 minutes.
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