Lasagna with mushrooms

Name: lasagna with mushrooms
Cook time: 30 min
Total time: 75 min
Yield: 6
Cuisine: Italian
Ingredients: 4 farm sausage Scale; 400 g mushroom melange; 15 g fresh sage leaf; 75 g unsalted butter or margarine; 75 g wheat flour; 1 liter semi skimmed milk; 75 g Pecorino Romano cheese, piece; 1 forest mushroom broth from tablet; 1 celeriac; 250 g fresh lasagne sheets scale, coolers

Lasagne with farm sausage, mushroom melange, sage, Pecorino Romano and celeriac.

Ingredients

Kitchen Stuff

1 food processor
1 baking dish (34 x 23 cm)

Directions

Preheat the oven to 180 ° C.
Remove the skin from the sausages. Heat a frying pan without oil or butter and fry the sausage meat in 5 minutes.
Cut the mushrooms into slices. Add and bake for 5 minutes.
Remove the leaves from the sage and cut the half fine. Add. Season with pepper and salt.
Melt the butter in a saucepan. Add the flour and stir in a smooth mixture (roux) with a whisk.
Let stir to low heat in 3 min. Add the milk and bring to the boil. Stir frequently.
Grate the cheese and crumble the bouillon tablet. Add the cheese and the bouillon tablet to the flour mixture and stir until thick sauce (bechamel).
Season with pepper and salt. Turn off the heat.
Peel the celeriac and cut into quarters. Use a food processor or a sharp knife to cut into wafer-thin slices.
Grease the oven dish. Divide ¼ of the bechamel sauce over the bottom of the oven dish.
Cover successively with 4 lasagne sheets, ⅓ of the sausage-mushroom mixture, ⅓ of the celeriac slices and 1/4 bechamel sauce. Make 2 more layers.
Divide the rest of the sage over it. Bake the lasagna in the middle of the oven for about 45 minutes.