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Mushroom lasagna

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Flour dishes
Italian cuisine


Lasagna - a common dish of Italian cuisine. Is very popular due to the ease of preparation and wide palette of taste. Stuffing for it can serve as meat, cheese, mushrooms, fish. Present to you the recipe for mushroom lasagna and - la Russe with bechamel sauce and cheese sauce.




  Cooking 5-6 servings we need: 800 g of fresh favorite mushrooms (mushrooms, chanterelle, shiitake), a bit of dried porcini mushrooms, 400 ml of lukewarm water, 70 g butter, fresh thyme, 1 pack (400g) layers of lasagna, greens parsley, sea salt and freshly ground pepper (preferably white - it is more delicate).

For the white sauce "bechamel" and soft curd filling, prepare 70 g butter, 30 g of wheat flour, 1 shallot, 500 grams of milk, 350 g low-fat cottage cheese, egg, 100 g soft feta cheese, 150 -170 g of any grated hard cheese with a strong flavor (like Gruyere) and 150 g of grated mozzarella.

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Favorite fresh mushrooms clean and washed with water, then cut into thin plates. Dried mushrooms fill with lukewarm water, and then insist 15 minutes then thrown back in a colander and wash under running water. In a heavy skillet over low heat drown butter, not burnt. Add mushrooms with thyme, then fry them for about five minutes until golden brown. Ready to shift the mushrooms in a bowl, sprinkle with parsley, season to taste with salt and pepper.

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For the sauce "bechamel" in the same pan melt the remaining portion of the butter together with the chopped shallot. Then give it a minute, then add the flour. Fry it a couple of minutes until a golden mass. In portions of the sauce pour well warmed milk, whisking vigorously whisk the resulting mixture. Salt and bring to a boil. Then, after about 10 minutes cook over medium heat until the consistency of very thick cream. In a shallow bowl rub the cheese with egg, season with three tablespoons of sauce and crumbled feta cheese. In the rest of the sauce go to sleep a third of grated Gruyere cheese and mix thoroughly to interfere with a thick cheese sauce. Finally ready to soak lasagne sheets in boiling water.

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Now make a lasagna. Spread on a baking fifth thick sauce, lasagna sheets, cottage cheese with feta, some mushrooms, mozzarella on top. Sprinkle with parsley all. In the same way to construct the next layer, and so on until the last ingredient. Top lasagna spread sheet that covers the remains of cheese and sauce.

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The oven heats up to 180 degrees, which put our lasagna, cover with foil and bake 40 minutes then remove the foil and leave in the pan for another 8-10 minutes.

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So, lasagna covered with a delicious golden crust. Finally, we obtain the finished dish out of the oven, give the brew and soak up all the flavors of 10 minutes. This lasagna before you could try only in an expensive Italian restaurant, and now try to cook it yourself.

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