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Lasagna with chanterelle mushrooms (Chanterelle lasagna)

Cook time: 0 min.
Servings: 4

Ingredients for Lasagna with chanterelle mushrooms (Chanterelle lasagna)

1tspOregano, dried
1tspThyme, dried
100gParmesan cheese. Reef
200gGrated cheese, mozzarella 45 +
3tbspWheat flour
3tbspOlive oil
300gLasagne sheets
4dlWhole milk
4dlPork broth
500gChanterelles, fresh
600gVeal and pork. minced 11%

Instructions for Lasagna with chanterelle mushrooms (Chanterelle lasagna)

To prepare the Lasagna with chanterelle mushrooms (Chanterelle lasagna) recipe, please follow these instructions:

Cut the redecorated chanterelles into smaller pieces. Chop the peeled onion.

Hot frying pan and fry the onions over medium heat in this clear. Stir in meat and mushrooms in and continue frying over medium heat for a few minutes. Cut the tomatoes into small pieces and stir them in with the broth, thyme, oregano, salt and pepper. Cook, covered, on low heat for 15 minutes.

Bechamel sauce: melt the butter in a sauce pan, stir in the flour and baby first with milk and then with broth to a sufficiently thick gravy. Cook it through in about 3 minutes and season it with salt and grated nutmeg.

Butter a large oblong baking dish and cover the bottom with raw lasagna sheets. Cover with meat sauce and bechamel sauce over a few spoonfuls advantage. Strew a little of mozzarellaen over bechamelsovsen.
Repeat these layers, the last layer must be sprinkled Parmesan bechamel sauce and above.

Cover with aluminum foil and set the dish on a rack in the lower half of a 200 degrees c. alm. oven for about 15 minutes.

Remove the foil and continue baking until the surface is golden, 15-20 minutes.