Vegetarian lasagne with mushrooms
Ingredients
For the dough:
- 500 g durum wheat flour
- 5 eggs
- 1 tablespoon extra virgin olive oil
For the béchamel sauce:
- 1 litre milk
- 100 g butter
- 100 g flour
- grated nutmeg
For the mushroom sauce:
- 1 onion
- 1 carrot
- 5 tablespoons of water
- 3 tablespoons extra virgin olive oil
- 800 g fresh mushrooms
- 500 g mozzarella (sliced)
- 50 g parmesan (grated)
- salt
- 30 g butter
Instructions
Preparation of the béchamel sauce:
1. Melt butter, add flour and heat while stirring until the mixture is light yellow.
2. Add milk and bring to boil while stirring continuously for about 10 minutes.
3. Season to taste with salt and a pinch of nutmeg. Leave to cool.
Preparation of the mushroom sauce:
1. Peel and chop the onion.
2. Clean the carrot and cut into cubes.
3. Boil the vegetables in a pot with 5 tablespoons of water until the water has evaporated.
4. Add 3 tablespoons of olive oil and fry.
5. In the meantime clean the mushrooms and cut them in not too thin slices.
6. Add the mushrooms to the vegetables, salt and let everything simmer for about 15 minutes. Let them cool down.
Prepare the dough:
1. Break the eggs and put them in a bowl. Stir with a whisk.
2. Add olive oil and flour and knead in an electric mixer at medium speed for about 8 minutes until you get a lump of dough that is firm and not sticky.
3. Form a ball, cover with a damp cloth and leave in the fridge for 30 minutes.
4. Divide the dough into 6 pieces and cover them with a cloth
5. Smooth the first piece with a rolling pin and run it through the pasta machine to position 1
6. Fold the dough three times and run it through the rollers again
7. Repeat this procedure 3 - 4 times until the dough is smooth
Set the pasta machine to position 5 and run the dough through the rollers twice more.
8. Place the dough on the lightly floured table Repeat this procedure with the other pieces of dough.
Finish:
1. Grease a lasagne dish (approx. 40 x 30 cm) with butter.
2. Spread with a thin layer of béchamel sauce.
3. Cover with lasagne sheets and sprinkle with a little salt.
4. Put a layer of mushroom sauce on top and sprinkle with mozzarella and parmesan.
5. Repeat this procedure until all ingredients are used up.
6. Spread 30 g of butter flakes on top and bake in a preheated oven at 190 °C for about 30 minutes.