Parisian Lasagna

Name: Parisian Lasagna
Ingredients: 2 tbsp olive oil; 1 1/4 lb mushrooms, wiped clean and thinly sliced; 2 None shallots, peeled and finely diced; 3 tbsp butter; 3 1/2 tbsp all-purpose flour; 1 1/4 cup milk; 1 cup vegetable stock; 5.25 oz soft goat cheese; None None grated nutmeg, to taste; 7 oz ham, cut into small cubes; 2 oz Parmesan cheese, grated; 6 sheets lasagna, cut in 1/2

12 ingredients

2 steps

Ingredients

2 tbsp olive oil
1 1/4 lb mushrooms, wiped clean and thinly sliced
2 None shallots, peeled and finely diced
3 tbsp butter
3 1/2 tbsp all-purpose flour
1 1/4 cup milk
1 cup vegetable stock
5.25 oz soft goat cheese
None None grated nutmeg, to taste
7 oz ham, cut into small cubes
2 oz Parmesan cheese, grated
6 sheets lasagna, cut in 1/2

Directions

1

Preheat oven to 325°F. Grease 4 small ramekins. Heat olive oil in a frying pan and saute mushrooms for 5 mins, turning regularly. Add shallots and saute for about 2 mins and season. Set aside.
2

For the sauce, melt butter in a saucepan, add flour and cook slightly. Slowly whisk in milk and stock and simmer for 5-10 mins. Add goat cheese and nutmeg and season. Place 1 tsp sauce in each ramekin. Add 1/2 lasagna sheet, 1 tsp mushrooms, ham then sauce. Repeat with remaining lasagna, mushrooms, ham and sauce then top with Parmesan cheese and bake for 30-40 mins.