This multi-layer dish will decorate any table. All ingredients are not only tasty, but also healthy products. Lasagna with mushrooms will surely appeal to all members of your family.
Pick your recipe
You will need
- - 250 g lasagna
- - 1 liter of milk
- - 200 g Parmesan cheese
- - 150 g broccoli
- - 200 g of champignons
- - 1 eggplant
- - 1 zucchini
- - 2 potatoes
- - 100 g of onion feathers
- - 70 g leeks
- - 1 stalk of celery
- - 1 clove of garlic
- - 70 g flour
- - 80 g butter
- - salt
- - spices to taste
Instruction manual
1
Cut the mushrooms, salt them a little. Extinguish the mushrooms in a pan and remove from heat, as soon as the moisture evaporates, do not fry. Boil the broccoli and chop finely.
2
Wash, peel eggplant, zucchini, potatoes. Cut the vegetables into small pieces, their size should not be more than 1.5 x 1.5 cm. Stew them over medium heat in a pan greased with oil, slightly salted before cooking.
3
When the liquid starts to evaporate, add chopped celery, onion feathers, leek, garlic. Continue to simmer until moisture evaporates.
4
Prepare the sauce. Pour milk into an enameled cup, add butter, pour salt, spices and flour. Stir and place on a slow fire. Bring the sauce to a boil.
5
Mix mushrooms, broccoli and stewed vegetables. Prepare lasagna according to the instructions on the package. Cover the bottom of the baking dish with ¼ part of the sauce and pour a little oil. Lay out the lasagna sheets in the first layer. Vegetables with mushrooms - the next layer.
6
Continue to alternate layers of sheets of pasta and vegetables with mushrooms. The last layer must be lasagna sheets. Sprinkle each layer of vegetables with grated cheese. Pour the sauce over the dish.
Useful advice
To avoid the rapid evaporation of the sauce, when cooking lasagna, the dish should be covered with food foil. It is necessary to remove the foil 15 minutes before the end of the cooking process.