Shallot and mushroom lasagna
INGREDIENTS: FOR THE LASAGNA:
6 round shallots, quartered
1 carrot, peeled and finely chopped
2 sticks of celery, finely chopped
2 tbsp butter
1 kg mixed mushrooms, sliced
4 garlic cloves, minced 2 tbsp oregano
4 sprigs fresh thyme 175g lasagne sheets 225g mozzarella, grated 50g Parmesan
FOR THE BECHAMEL SAUCE:
50g butter 2 round shallots, finely chopped
2 cloves of garlic, finely chopped
50g plain flour 750ml whole milk
1 tsp Dijon mustard 200g Parmesan
Salt and black pepper, to taste
METHOD:
1. Preheat the oven to 180°c. In a large pan fry the shallots, carrot and celery in the butter, until soft. Add 800g of the mushrooms, the garlic, oregano and thyme and cook until golden. Put to one side.
2. Start the bechamel by heating the butter in a saucepan until melted and add the shallots and garlic. Cook until soft and then add the flour. Cook stirring rapidly for three to four minutes.
3. Add the milk and whisk until smooth and thickened. Add the mustard, then mix in the parmesan cheese and season well with salt and black pepper.
4. Assemble the lasagna by spreading half of the mushrooms in the base of the dish, then a third of the cheesy bechamel. Top with a layer of pasta sheets and a third of the mozzarella. Repeat these layers, and finish with a final layer of the bechamel, mozzarella and parmesan. Bake for 20 to 25 minutes, until the top is golden brown.
5. While the lasagna is cooking, spread the remaining mushrooms out on a tray and drizzle with oil and salt. Put into the oven for the last 15 minutes of cooking time, until golden and crisp. Remove the lasagna from the oven, top with the mushrooms and rest before serving.