Delicate julienne with cheese and lasagna in boats is a very tasty and quick dish, which is original and at the same time conveniently served at the table. It takes no more than 40 minutes to cook it. Moreover, such a dish is suitable for a festive feast and for a family dinner.
Ingredients:
- 150 g fresh champignons, chanterelles or porcini mushrooms;
- 1 medium onion;
- 1 tbsp. l. flour;
- 1 tbsp. fresh milk;
- 6 sheets of lasagna;
- 1 pinch of nutmeg
- a couple of sprigs of dill;
- soy sauce.
Preparation:
- Grate hard cheese on a fine grater.
- Wash the mushrooms, peel if necessary, place in a saucepan, add salt, add water and cook until tender, but not less than 10 minutes. Cut the boiled mushrooms into thin slices.
- Peel the onion, wash, cut into half rings and fry until soft in sunflower oil.
- Add boiled mushroom slices to soft onions. Pour the contents of the pan with soy sauce, determining the amount of sauce "by eye", stir and simmer for about 5-7 minutes.
- After this time, pour the sifted flour into the pan and stir it into the mushroom mass. After the flour, add fresh milk there, mix everything again and simmer until the sauce thickens well. Turn off the ready julienne and remove from the stove.
- Pour water into a saucepan, add salt and bring to a boil. Dip the lasagna sheets in boiling water and cook for 8 minutes, then remove from the water, dry slightly with paper towels and place in a silicone mold, rolling them up.
- First fill all the boiled lasagna buns with julienne, then sprinkle generously with cheese.
- Place the filled silicone mold in an oven preheated to 180 degrees. Bake the stuffed buns until the cheese is browned.
Put the finished julienne in lasagna boats on a dish, garnish with dill sprigs and serve.
