Mushroom Lasagna with creamy Béchamel
Casserole
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Cook Time
2 h
Servings
4
Difficulty
Medium
Prep Time
90 Min
Description
This mushroom lasagna is a true delight! I especially like to make it in the autumn when mushrooms are in season. The creamy béchamel with cream cheese makes it incredibly juicy and aromatic. The ham gives it a savory note that goes perfectly with the mushrooms. An ideal dish for a festive dinner or a cozy Sunday with the family. The preparation takes a little time, but the effort is definitely worth it! If you like it vegetarian, you can simply leave out the ham.
Ingredients (14 ingredients)
-
500 g Mushrooms
-
1 piece Vegetable onion
-
2 tbsp Olive oil
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Salt
-
Pepper
-
1 tbsp Balsamic vinegar
-
30 g Butter
-
3 tbsp Flour
-
300 ml Milk
-
150 g Herb cream cheese
-
Nutmeg
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200 g Cooked ham
-
60 g Parmesan
-
6 piece Lasagna sheets
Preparation (11 steps)
Prepare mushrooms and onion
Clean 500 g mushrooms and cut into thin slices. Peel and quarter 1 vegetable onion. Place the onion quarters in the mixing bowl and chop for 3 sec./speed 5. Push down with the spatula.
Sauté mushrooms and onion
Add 2 tbsp olive oil to the onions in the mixing bowl and sauté for 3 min./120°C/speed 1.
Season mushroom mixture
Add the sliced mushrooms to the onions in the mixing bowl. Season with salt, pepper and 1 tbsp balsamic vinegar and simmer for 5 min./120°C/reverse rotation speed 1.
Prepare béchamel
Add 30 g butter to the mixing bowl and melt for 2 min./100°C/speed 1.
Make a roux
Add 3 tbsp flour and sauté for 2 min./100°C/speed 2.
Cook béchamel
Add 300 ml milk and 250 ml water and cook for 5 min./90°C/speed 3.
Refine béchamel
Add 150 g herb cream cheese and stir for 1 min./60°C/speed 3. Season with salt, pepper and nutmeg.
Prepare ham
Cut 200 g cooked ham into small cubes and set aside.
Grate Parmesan
Place 60 g Parmesan in pieces in the mixing bowl and grate for 10 sec./speed 8. Transfer.
Layer lasagna
Grease four small casserole dishes (approx. 11 x 11 cm each; 4 cm high) or one large casserole dish. Add 1 tsp sauce to each of the small dishes or 1 ladle of sauce to the large casserole dish. Place a layer of lasagna sheets (halved if necessary to line the dish) on the béchamel sauce. Spread 1⁄3 of the mushrooms, ham cubes and béchamel sauce on top. Repeat this layering process with the remaining ingredients until everything is used up. Finish with a layer of béchamel sauce and sprinkle with Parmesan.
Bake lasagna
Bake in a preheated oven (electric oven: 175 °C/top and bottom heat or convection oven: 150 °C) for approx. 30 minutes.
Finished cooking? Great! 🎉
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Created by
Marie Zimmermann
2
Rezepte
0
Kochbücher
Tags
Allergens
- Gluten-containing cereals
- Milk
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