LASAGNE WITH MUSHROOMS also Thermomix “lactose free”

LASAGNE AI FUNGHI anche Bimby “senza lattosio”



LASAGNE WITH MUSHROOMS

LASAGNE WITH MUSHROOMS
A  really tasty and inviting first course: lasagna with mushrooms, with lots of creamy béchamel and parmesan, simple to make and rich in taste, perfect to serve for Sunday lunch , a valid alternative to classic lasagna with meat sauce , let’s see together how to prepare them!

LASAGNE WITH MUSHROOMS
Ingredients for 4 people
• Salt to taste
• 1 clove of garlic
• 100 g. of Parmigiano Reggiano 40 months
• 250 g. of fresh or precooked lasagna
• 600 g. of sliced champignon mushrooms
• extra virgin olive oil to taste
• chopped fresh parsley to taste
LACTOSE-FREE BEAUTY INGREDIENTS:
• 20 g. of 00 flour
• 1 pinch of nutmeg powder
• 500 g. of sugar-free soy milk
• 20 g. of extra virgin olive oil
BESCIAMELLA PROCEDURE:
• Put the extra virgin olive oil or vegetable margarine in a saucepan and heat it over low heat, add the sifted flour, stir with a wooden spoon, slowly add the soy milk, 1/2 teaspoon of salt and stir until the béchamel thickens, sprinkle it with nutmeg and your béchamel is ready, you can also use a ready-made soy béchamel if you prefer heating it well!
CLASSIC LASAGNE PROCEDURE:
• First clean the mushrooms very well, then cut them into slices and set them aside on a plate, pour extra virgin olive oil into a pan with a clove of garlic, let it brown, remove it slightly and golden and add the mushrooms, salt them and cook them on low heat.
• When the mushrooms are soft, sprinkle them with chopped fresh parsley, turn off the heat, set them aside and in the meantime prepare the bechamel with the procedure described above!
• Now take the lasagna and put them in an ovenproof dish, pour a little bechamel on the bottom, arrange the lasagna and season with mushrooms, bechamel and parmesan, if you are not lactose intolerant you can also add the diced mozzarella and continue like this until the ingredients are finished!
• Pour on the surface before baking some flakes of vegetable margarine, parmesan and béchamel and bake at 180 ° for about 35-40 minutes until the surface is golden, you will see they are delicious!
• Let them cool a little before serving so that the slices are then nice compact and good appetite to you with this delicious first course!
BIMBY BESCIAMELLA PROCEDURE:
• Pour the margarine, flour, vegetable milk, 1/2 teaspoon of salt and nutmeg into the Thermomix jug and cook for 15 minutes at 90 ° speed 4.
LASAGNE PROCEDURE WITH THE BIMBY:
• First put the Parmesan cheese in the Thermomix jug and chop it for 10 seconds at speed 10, then put it aside in a bowl, wash the parsley, dry it with paper towels and chop it for 5 seconds at speed 7 and set this aside as well on a plate.
• Now pour in 30 g. of olive oil and the clove of garlic and fry for 3 minutes at 120 ° speed 1 anticlockwise, add the mushrooms and a teaspoon of salt and cook for 12 minutes at 100 ° speed 1 then transfer them to a plate and mix them with chopped parsley.
• Now take the lasagna and put them in an ovenproof dish, pour a little bechamel on the bottom, arrange the lasagna and season with mushrooms, bechamel and parmesan, if you are not lactose intolerant you can also add the diced mozzarella and continue like this until the ingredients are finished!
• Pour on the surface before baking some flakes of vegetable margarine, parmesan and béchamel and bake at 180 ° for about 35-40 minutes until the surface is golden, you will see they are delicious!
• Let them cool a little before serving so that the slices are then nice compact and good appetite to you with this delicious first course!