Mushroom lasagne is a little different recipe than meat lasagne, but no less tasty. When you will prepare it once, it will find it's place on your healthy menu.
- Clean mushrooms,cut them and rinse Boil them in well salted water until almost soft, strain and let drain. Keep some mushrooms aside for final garnish.
- Prepare light roux of butter and flour. Remove from flame, add cold milk and whip untilsmooth. Add msuhrooms or vegetable stock and boil slowly until it thickens. Salt and pepper.
- Butter baking bowl or baking pan (24x16 cm). Pour 1/4 of bechamel in it, smear it well and cover with 3 slices of lasagne. Smear with another 1/4 of bechamel, cover with 1/2 mushrooms, sprinkle with 100 g cheese, cover with 3 slices of lasagne and 1/4 of bechamel. Repeat once more until all is used and sprinkle with left grated cheese.
- Bake at 200 °C for 40 minutes. Cut in portions, garnish with mushrooms and serve.