The most tender julienne with cheese and lasagna boats is a very tasty and also quick to prepare dish that is original and at the same time conveniently served to the table. It takes no more than 40 minutes to cook it. At the same time, this dish is suitable for a festive feast and for a family dinner.
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Ingredients:
- 150 g of fresh champignons, chanterelles or porcini mushrooms;
- 1 medium onion;
- 1 tbsp. l flour;
- 1 tbsp. fresh milk;
- 6 sheets of lasagna;
- 1 pinch of nutmeg;
- a couple of branches of dill;
- soy sauce.
Cooking:
- Grind hard cheese on a fine grater.
- Wash the mushrooms, if necessary, peel, place in a saucepan, add salt, add water and cook until tender, but at least 10 minutes. Boiled mushrooms cut into thin slices.
- Peel the onion, wash, cut into half rings and fry until soft in sunflower oil.
- Add the sliced boiled mushrooms to the soft onion. Pour the contents of the pan with soy sauce, determining the amount of sauce "by eye", mix and simmer for about 5-7 minutes.
- After this time, pour the sifted flour into the pan and mix it in the mushroom mass. After flour, add fresh milk there, mix again and simmer until the sauce thickens well. Turn off the ready-made julienne and remove from the stove.
- Pour water into the pan, salt it and bring to a boil. Dip the lasagna sheets in boiling water and cook for 8 minutes, then remove from the water, lightly dry with paper towels and place in a silicone mold, folding it with a bag.
- First, fill all the boiled lasagna pouches with julienne, then sprinkle with plenty of cheese.
- Place the filled silicone mold in the oven, preheated to 180 degrees. Bake stuffed buns until the cheese is browned.
Put the ready-made julienne in lasagna boats on a dish, garnish with sprigs of dill and serve.