Mushroom Lasagne

Name: Mushroom Lasagne
Ingredients: 1/2 onion minced; 1 tablespoon olive oil; 500 grams mushrooms cleaned and diced; 2 cloves garlic minced; 1 teaspoon basil dry ground; 1/2 teaspoon epazote dry ground; salt and ground black pepper; cooked lasagna noodles 12 pre; 1 1/2 cups mozzarella cheese shredded; 1 cup skim milk heated; 1 tablespoon butter; 1 tablespoon flour; 1 teaspoon prepared mustard; 1 inch tomato puree; 1 can tomatoes

15 ingredients

6 steps

Ingredients

1/2 onion minced
1 tablespoon olive oil
500 grams mushrooms cleaned and diced
2 cloves garlic minced
1 teaspoon basil dry ground
1/2 teaspoon epazote dry ground
salt and ground black pepper
cooked lasagna noodles 12 pre
1 1/2 cups mozzarella cheese shredded
1 cup skim milk heated
1 tablespoon butter
1 tablespoon flour
1 teaspoon prepared mustard
1 inch tomato puree
1 can tomatoes

Directions

1

Preheat the oven to 180 Celsius.
2

Saute the onion in the olive oil until transparent and lightly golden. Add the mushrooms and cook on high for 10 minutes, stirring constantly, until the liquid is completely evaporated. Season with basil, epazote and garlic. Lightly salt and pepper.
3

Prepare the sauce by melting the butter in a pan and adding the flour to it once melted. Stir constantly until lightly golden. Add the warm milk and stir to prevent lumps. Cook until slightly thickened.
4

Remove the sauce from the heat, salt and pepper, and add the mustard and tomato.
5

To assemble the lasagne, place 1 or 2 tablespoons sauce in the bottom of a rectangular baking pan. Place 3 noodles to cover the sauce. Next, place a layer of mushrooms, then cheese, and finally more sauce. Repeat until all the ingredients have been completely used. End with a layer of pasta covered with sauce and sprinkled generously with cheese.
6

Bake for 30 minutes until the pasta is cooked through and the cheese is melted. Remove from the oven and allow to cool for 20 minutes before cutting and serving.