Lasagna is a famous dish of Italian cuisine, which can rightfully be considered a culinary masterpiece. Having tasted lasagna once, you fall in love with its unique taste for life. Therefore, every gourmet should be able to cook lasagna.
It is necessary
-
- • 12 layers of lasagna dough
- • 500 grams of porcini mushrooms
- • 0.5 cups dried porcini mushrooms
- • 6-7 tablespoons of sherry
- • 1 cup grated Parmesan cheese
- • 150 grams of tomato paste
- • 2.5 glasses of milk
- • 0.5 cups 20% cream
- • 4 tablespoons flour
- • 4 cloves of garlic
- • 1 head of onion
- • 0.5 teaspoon nutmeg
- • 3 tablespoons of olive oil
- • 3 tablespoons of butter
- • 1 tablespoon of soy sauce
- • 1 glass of water
- • Greens to taste
Instructions
Step 1
First, soak the dried porcini mushrooms in water for 15 minutes, then strain and squeeze them out. The resulting liquid should be left in stock, and the mushrooms should be finely chopped. Also cut the fresh mushrooms into about 5mm pieces. Chop the garlic and chop the onion finely.
Step 2
Saute the minced garlic over medium heat in a heavy saucepan with olive oil for a minute. Reduce heat, add onion and salt (0.25 teaspoon). Cover and cook for another 5 minutes, stirring occasionally.
Step 3
When the onions are soft, remove the lid and increase the heat to above medium. Add fresh mushrooms and another quarter teaspoon of salt. Fry the mushrooms until soft (5 minutes). Then add the soaked dried mushrooms and half of the sherry. When the liquid has evaporated and the fresh mushrooms have darkened, remove everything from the heat.
Step 4
Melt the butter in a medium saucepan over low heat. Add flour, add tomato paste and sauté for 3 minutes. Then, while stirring, pour in the milk and the liquid left after soaking the mushrooms. Bring to a boil and cook for another 3 minutes.
Step 5
Remove the saucepan from the heat, add the remaining sherry, three quarters of a teaspoon of salt, half a teaspoon of black pepper, half of the Parmesan, and the mushroom mixture. Mix thoroughly.
Step 6
We take a baking dish (about 26 by 18 cm). Divide the filling (mushroom sauce) into 6 pieces. Cover the bottom of the baking dish with one part of the sauce, top with 3 layers of dough, then again part of the sauce and 3 layers of pastry (and so on 2 more times).
Step 7
Whisk the chilled cream lightly and spread evenly over the last layers of dough, top with the rest of the sauce and sprinkle with the remaining Parmesan cheese. Cover the dish tightly with foil and send it to the middle shelf of the oven, preheated to 200 degrees. After 20 minutes, remove the foil and bake until golden brown (about 20 minutes more).
Step 8
Allow the lasagne to cool for 10 minutes before serving and sprinkle with chopped herbs. Bon Appetit!
