Introduction: Champignon-Leek Lasagne

By Mosabuam
About: I like to create stuff with my kids and I love to cook. Just check out my websites http://www.aloi.at for cooking and http://www.mosabuam.com for the rest of my life ;)

A yummie lasagne is always a perfect dinner and here is one of my favourite, vegetrian recipe for a lasagne.

Ingredients:

  • 250g Champignon mushrooms
  • 3 leek
  • 250g Lasagne sheets (premade or selfmade)
  • 60g butter
  • 60g flour
  • ca. 700ml milk
  • nutmeg
  • salt & pepper
  • Parmesan
  • fresh Mozzarella

Step 1: Prepare the Mushrooms

Cut the champignons into thin slices. Remove the dark green stuff from the leek and cut the rest into thin pieces.

Heat some neutral oil in a pan, add the mushrooms and the leek and fry them for a few minutes. Season them with salt and pepper (if you have a lemon pepper at home then go for it!).

Step 2: The Bechamel-Sauce

Melt the butter in a pot. Add the flour and fry until it is golden brown. Add the milk to the pan and continuously use a egg beater. Season the Bechamel sauce with nutmeg, salt and pepper.

Step 3: Prepare the Lasagne

Put some Bechamel sauce into your casserole dish and add the first layer of lasagne sheets.

Cover them with the mushroom-leek-mix and then with the Bechamel sauce. Finish with another layer of lasagne shees. Repeat this step for 2 times.

Cover the last layer with Bechamel sauce, spread some parmesan cheese on it and add some fresh mozzarella.

Step 4: Cook It and Enjoy

Bake the lasagne at 180° C for 20-30 minutes until the top is golden brown.