Lasagna with mushrooms

Lasagna with mushrooms

Ingredients:

500 g of chanterelles
300 g of champignons (it is possible only champignons of 800 g)
2 pieces of onions
40 ml of vegetable oil
45 g of desi
400 ml of milk
350 g of tomatoes
1 tsps of basil dried
3 segments of garlic
1 tsps of salt
40 g of flour
1 tsps of oregano
12 pieces of sheets of lasagna

Fry the onions cut by thin half rings and the crushed garlic in small amount of oil to softness. Add the cut champignons and prepare, stirring slowly, 10 minutes until from them excess liquid evaporates. Then add chanterelles.

Salt and continue to prepare about 10 more minutes on average fire, then switch off fire.

Prepare sauce bechamel. In frying pan kindle desi on weak fire. Add flour, stir, bring to the boil. Remove from fire and gradually add cold milk to hot mix, very carefully stirring that there were no lumps.

Put mix on small fire and cook, constantly stirring slowly (especially in pan corners), before solidification. Add pinch of nutmeg and salt. Sauce has to turn out not too dense, fluid.

Peel tomatoes of thin skin and make mashed potatoes by means of the blender, add on teaspoon of fragrant dried herbs. Assemblage lazanyi:vnimatelno read the instruction to sheets to understand, whether it is necessary to boil them. In this recipe the sheets which are not demanding cooking.

Grease form with desi. The first layer - sheets. From above evenly pour 3-4 tbsps beshamelya. Following layer mushrooms and third of tomato sauce. Cover with sheets and repeat in the same order three more times. Last layer beshamelya, generously to posypta grated cheese.

The top of lasagna can be decorated with the mushrooms cut lengthways on 3-4 plates.

Bake in the oven of 35-40 minutes warmed to 190 degrees. If cheese starts rumyanitsya too, cover form with lasagna foil.

Let's lasagna cool down a little that it was easier to be cut, and give. Dish self-sufficient therefore it is possible to add only fresh vegetables.

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