Lasagna with mushrooms and gorgonzola

Name: lasagna with mushrooms and gorgonzola
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 2 shallot; 2 toe garlic; 500 g Chestnut mushroom; 3 el traditional olive oil; 1 bag besciamella sauce mix pack a 2 bags; 600 ml semi skimmed milk; 150 g gorgonzola; 6 tomato; 250 g fresh lasagne sheets; 100 g Grana Padano cheese shavings other grated spicy cheese also possible

Vegetarian lasagne with shallots, garlic, chestnut mushrooms, tomato, gorgonzola and spicy cheese.

Ingredients

Kitchen Stuff

1 baking dish (25 x 30 cm)

Directions

Preheat the oven to 200 ° C.
Cut the shallots into thin segments, finely chop the garlic and cut the mushrooms into slices. Heat the oil in a wok. Fry the shallots with garlic until they are softly glazed.
Add the mushrooms and cook on a high heat while stirring until almost all the moisture has evaporated. Season with pepper and salt.
Prepare the bechamel sauce with the milk according to the instructions on the package. Crumble the gorgonzola above and let it melt in the sauce while stirring. Spoon 1/3 of the gorgonzola sauce through the mushrooms.
Grease the oven dish. Cut the tomatoes into slices. Spread a quarter of hot mushroom mixture over the bottom of the dish. Place layers of successively lasagne sheets, slices of tomato and mushroom mixture.
Repeat this twice more and finish with the last lasagne sheets. Spread the rest of the gorgonzola sauce over it so that the lasagne is covered with sauce. Sprinkle the grated cheese over it.
Fry the lasagna in the middle of the oven for 25-30 minutes until lightly browned and done. Let stand 5-10 minutes from the oven, so the lasagne is firmer. Tasty with green salad.