Mushroom-lasagne
Ingredients
- Ingredients
- 1 organic lemon (Juice and zest)
- 600 grams button Mushroom
- 1 Tbsp clarified butter
- 250 grams Snow peas
- 50 grams butter
- 40 grams Pastry flour
- 750 milliliters milk
- 100 grams freshly grated Parmesan
- salt
- freshly ground peppers
- Nutmeg
- 200 grams Cherry tomatoes
- 2 bunches Basil (depending on size)
- 1 scoop Mozzarella (150 g)
- 250 grams Lasagne noodle
- 2 Tbsps olive oil
Preparation steps
Trim mushrooms, rinse and pat dry. Cut into thin slices and fry vigorously in melted clarified butter in a frying pan. Season with salt and pepper and mix in 1 tablespoon lemon juice and set aside.
Wash mangetout in boiling salted water for 2 - 3 minutes and pinch back ends. Blanch, then pour off, deter and drain.
For the béchamel sauce, in a sauce pan bring clarified butter to foam. Stir in the flour and fry, stirring lightly. Pour milk gradually, while stirring on low heat for about 10 minutes. Let simmer. Then stir in half the Parmesan and season with salt, pepper, nutmeg, lemon zest and juice.
Meanwhile cook the lasagne sheets in boiling salted water according to package information. Rinse, drain and spread on damp kitchen towel.
Wash and halve the cherry tomatoes. Wash the basil, shake dry and pluck leaves. Drain the mozzarella and cut into thin slices.
Layer lasagne sheets in an oiled lasagna pan with mushrooms, snow peas and cherry tomatoes. Sprinkle with basil leaves and mozzarella, and cover with a little béchamel sauce. All ingredients will form a single layer in this way. The last layer should be made of pasta sheets, covered with bechamel. Sprinkle remaining Parmesan and drizzle with the remaining olive oil. Bake in a preheated oven at 200° C (approximately 400° F) for 40 minutes.
