Mushroom and Green Garlic Lasagna

Dear friends, today I want to share with you a delicious recipe that will delight anyone's taste buds. It's about a mushroom lasagna, perfect for a family meal or a gathering with friends. I assure you that every bite will be a pleasure, and preparing this recipe will be a pleasant experience. Let's start with the necessary ingredients: one medium onion, 250-300 grams of fresh mushrooms, tomato juice and tomato paste, a bunch of green garlic, salt, pepper, 6-8 lasagna sheets, oil or margarine. For the béchamel sauce, we need a larger piece of butter, 2 tablespoons of flour, 500 ml of milk, and a pinch of salt.

We begin by preparing the mushroom filling. I used large mushrooms, so I removed the stems and chopped them finely. I sautéed them with the onion in a pan with a little oil or margarine. Once the onion becomes translucent, we add the caps of the chopped mushrooms to enjoy their texture. We let everything sauté on medium heat, stirring occasionally, until the mushrooms release their juice and the volume of the mixture reduces.

After obtaining a tempting composition, we add the finely chopped green garlic and let it sauté a little. Then, we add the tomato juice and tomato paste, about 150 ml of sauce, along with a tablespoon of sweet tomato concentrate. We mix everything and let it reduce, making sure that the sauce does not become too watery, especially if you are using lasagna sheets that require soaking. In my case, I used sheets that do not require soaking, so I didn't have this concern. After finishing the filling, we let everything cool down a bit.

Now we take care of the béchamel sauce. In a saucepan, we melt the butter. Once it is heated, we add the flour and quickly mix to toast the flour, being careful not to burn it. Gradually, we add the milk, continuing to stir over medium-high heat until the sauce begins to thicken, without leaving lumps. We add a pinch of salt, or even Vegeta, for extra flavor. Once the sauce has the consistency of warm pudding, we remove it from the heat.

For assembly, we use a loaf pan suitable for 4 servings. We start by placing a full spoon of mushroom sauce at the bottom of the pan. Then, we lay the lasagna sheets, followed by a generous layer of mushroom mixture, a bit of béchamel sauce, and we repeat this process until the end. The last layer will be béchamel sauce, which we cover with a little bacon and leftover tomato slices for a delicious taste.

We place the pan in the preheated oven at 180°C for about 20 minutes. When it is almost ready, we sprinkle grated cheese on top to achieve a golden and appetizing crust. As I mentioned, this recipe is perfect for lacto-vegetarians, but it can easily be adapted for fasting by using soy milk and plant-based cheese.

I am convinced that this mushroom lasagna will quickly become a favorite in your family. Enjoy your meal!

 Ingredients: one onion 250-300 gr mushrooms 150 gr tomato sauce sweet broth a bunch of green garlic 6-8 lasagna sheets a knob of butter 2 tablespoons flour 500 ml milk salt, pepper, vegeta oil or margarine cheese for gratin

 Tags:  onion cheese garlic tomatoes broth milk unt flour oil mushrooms margarine nut vegetarian recipes