Mushroom lasagna, an incredibly tasty single dish!

Porcini mushroom lasagna is an incredible dish, perfect to serve during an important dinner and which can be prepared in many delicious variations. Here's how to prepare them!

Sunday lunch is always an eagerly awaited moment. Far from the midweek frenzy we have the opportunity to dedicate ourselves to more complex preparations. Not that preparing mushroom lasagna is long or difficult, on the contrary! Compared to the classic Bolognese recipe they are much quicker.

You can also choose whether to prepare lasagna with mushrooms and bechamel by making this very simple sauce yourself or opt for a ready-made product. We, as cooking lovers, advise you to do it because it really makes the difference. In addition to the porcini mushroom lasagna, you can also choose to use a mixture of mushrooms (even frozen) like we did so as to have different flavors and textures. Here's how to proceed.

How to make the mushroom lasagna recipe

1. First prepare the béchamel so that it has time to cool. In a saucepan, melt the butter over medium heat, then add the flour and mix with a wooden spoon until the mixture takes on a hazelnut colour .
2. Pour in the milk, this time mixing with a whisk to prevent lumps from forming , add ½ teaspoon of salt and cook over medium heat until it thickens. It will take about 10 minutes . Stir occasionally to prevent it from sticking to the bottom.
3. Off the heat, flavor with nutmeg, cover with cling film and leave to cool.
4. Dedicate yourself to mushrooms . Clean them by removing the soil with a damp cloth then cut the largest ones into pieces of about 2 cm.
5. In a pan, heat the oil with the garlic clove and cook the mushrooms for 10 minutes , seasoning with salt and pepper. Once cooked, flavor with fresh chopped parsley.
6. Add the béchamel sauce to the mushrooms, mix and prepare to assemble everything.
7. Spread a layer of bechamel on the bottom of a baking dish. Cover with the lasagne then start forming the layers alternating bechamel with mushrooms, parmesan and lasagne until you run out of ingredients.
8. Cook in a static oven at 180°C for 30-35 minutes , allowing a crunchy crust to form on the surface. Leave to cool for 10 minutes before cutting.

This recipe is truly versatile and lends itself to different variations. The first and simplest is obtained by using a single variety of mushrooms , as in the case of champignon mushroom lasagna. They are excellent and much cheaper than those with porcini mushrooms.

You can also make the dish even richer by simply adding sausage as we did with the mushroom and sausage lasagna .

Here is a video where you can see with your own eyes how simple they are to prepare. Holiday meals, even the most important ones, are safe!

Conservation

The mushroom lasagna will keep for 2-3 days in the refrigerator , closed in an airtight container. You can enjoy them after heating them in the oven or microwave. Alternatively, if you have used fresh ingredients, you can also freeze them , already portioned, for up to 2 months.

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