Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mushroom filling
Béchamel sauce
Lasagne
Utensils
One ovenproof dish (holding approx. 2½ l), greased
How it's done
Mushroom filling
Heat the clarified butter in a frying pan. Fry the meat in batches for approx. 3 mins., then remove from the pan. Heat a little clarified butter in the same pan. Sauté the onion and garlic for approx. 3 mins. Add the mushrooms and cook for approx. 10 mins. Pour in the white wine and reduce almost completely. Return the meat to the pan, season, mix in the parsley.
Béchamel sauce
Heat the butter in a pan. Add the flour and cook, stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat. Pour in the milk, bring to the boil while stirring, reduce the heat, season, simmer for approx. 10 mins., stirring occasionally until the sauce is thick and creamy. Stir in the cheese.
Lasagne
Spread 4 tbsp of béchamel sauce over the bottom of the prepared baking dish. Layer the lasagne sheets, filling and béchamel sauce in the dish, top with the cheese.
To bake
Approx. 35 mins. in the centre of an oven preheated to 200°C. Remove from the oven and leave to stand for approx. 5 mins. before serving.
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