Food pairings and recipes
Lasagna with breech, mushrooms and parmesan béchamel sauce
Preparation
? min
Difficulty
Easy
A rich comfort dish with a mushroom and breech gravy and a creamy Parmesan béchamel sauce.
Ingredients
for 4 people
- 12 sheets of fresh lasagna
- 200 g of breech
- 200 g of champignon mushrooms
- 50 g of grated parmesan cheese
- 500 ml of milk
- 50 g butter
- 50 g of flour
- 1 small onion
- Salt and pepper
Preparation
1.
Prepare the béchamel sauce: in a small saucepan, melt the butter and add the flour, stirring until you get a roux.
2.
Pour in the hot milk a little at a time, stirring well to avoid lumps. Cook until creamy, then add the grated Parmesan cheese.
3.
In a skillet, sauté chopped onion with a drizzle of olive oil, add sliced mushrooms and cook until softened.
4.
Add breech cut into strips and season for 2-3 minutes.
5.
Cook the lasagna in plenty of salted water and arrange it in layers in a baking dish, alternating the béchamel sauce, culatta and mushroom sauce, and lasagna.
6.
Cover the last layer with béchamel and Parmesan cheese.
7.
Bake at 180°C for about 30 minutes, until the surface is golden brown.
