Intro: Champignon-Leek Lasagne
A yummie lasagne is always a perfect dinner and here is one of my favourite, vegetrian recipe for a lasagne.
- 250g Champignon mushrooms
- 3 leek
- 250g Lasagne sheets (premade or selfmade)
- 60g butter
- 60g flour
- ca. 700ml milk
- salt & pepper
- 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.
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