Incredibly delicious lasagna with mushrooms and secret sauce. Vegetarian lasagna with mushrooms

Lasagna with mushrooms - general principles preparations

If you like tasty, satisfying and at the same time not very fatty food, then lasagna with mushrooms is what you need! Combination healthy carbohydrates and proteins will perfectly saturate your body useful elements and vitamins. But there are a few secrets that lie behind making delicious lasagna.

Lasagna dough should be made exclusively from durum varieties wheat. What does it mean? If you use regular dough made from flour premium, then the dish will be tasty, but not healthy. Refined flour does not contain not only coarse grain particles, but also important micro and macroelements. Change regular pasta and bread for products made from unrefined flour coarse, and you will quickly get rid of excess weight, normalize digestion, and your skin will become clean and healthy.

Lasagna should be well soaked. Don’t forget about this rule, and then the dish will turn out both beautiful and juicy. Make the filling either liquid in consistency or season with sauce. If, in addition to the filling, there is no juice between the sheets of lasagna, then it will turn out dry.

Don't forget about filling! During cooking, the lasagna will become soaked aromatic sauce and it will turn out juicy and aromatic.

Bake the dish, covering it with foil on top. If you don’t do this, the food will turn out a little dry, even if you generously coat the top with sauce. But if you want the top to bake and acquire a golden hue, remove the foil a few minutes before the end of cooking.

Lasagna with mushrooms - preparing food and dishes

Lasagna will turn out delicious no matter what type of mushroom you use. These could be, for example, store-bought oyster mushrooms or champignons. Of course, nothing compares to the magical aroma of forest mushrooms, but not everyone lives near the forest edge, and purchasing such a product is often expensive.

Can I use frozen mushrooms? Undoubtedly. Just defrost them first by placing them in a colander so that all the water is gone. Dry mushrooms will also work.

Very important step in preparing lasagna with mushrooms, this means cleaning the mushrooms from dust and soil. To do this, add water to the product and leave for ten minutes, then drain the water and rinse again.

In addition to mushrooms, you will need onions, as well as other ingredients that will qualitatively improve the taste of the dish - meat, chicken, seafood, cheese, vegetables.

Prepare lasagna sheets based on the instructions on the box. Some sheets do not need to be cooked at all, others require scalding with boiling water or boiling. When purchasing, make sure that the dough is made from durum wheat.

Mushroom lasagna recipes:

Recipe 1: Mushroom Lasagna

Mushrooms are an unrivaled source of protein. If you follow a vegetarian lifestyle, be sure to consume mushrooms at least twice a week. An excellent occasion for this would be cooking lasagna. You can add different ingredients, but even without them, with only mushrooms, the dish will turn out excellent.

Required ingredients:

Mushrooms - 460 grams
Lasagna dough
Bulbs - 4 pieces
Hard cheese - 130 grams
Sour cream - 330 grams
Spices
Butter - 1 tablespoon
Egg - 1 pc.

Cooking method:

Let's prepare the filling for lasagna with mushrooms. Finely chop the onion, chop the washed mushrooms as finely as possible.

Fry the onion in a greased hot frying pan, after three minutes add the mushrooms. Fry the vegetables for at least ten minutes, until all the moisture is gone.

Using a mixer, combine sour cream, egg and spices.

Place layers of dough and filling on the deck. Spread each layer with mushrooms with a few spoons. sour cream sauce. The top layer will need to be lubricated generously. Cover the baking container with foil and bake for 20 minutes at a temperature of 160 degrees.

Recipe 2: Lasagna with mushrooms and chicken

Light and at the same time hearty dish It will work if you add chicken to the mushrooms in the filling. Best to use chicken fillet- this part of the meat contains almost no fat, and therefore fits perfectly.

Required ingredients:

Mushrooms - 330 grams
Chicken fillet - 210 grams
Lasagna dough
Onion - 2 heads
Cream - 180 grams
Butter - 220 grams
Sour cream - 200 grams
Flour - 1 ½ tablespoons

Cooking method:

Let's start preparing the dish with the filling. Boil the chicken for eight minutes. Boiled fillet After cooling slightly, grind and pass through a meat grinder or blender.

Finely chop the mushrooms and onions and fry them in oil for 10 minutes.

Combine fried vegetables and chicken.

Let's prepare the sauce for pouring. In a saucepan, add cream and flour to the melted butter and stir until smooth.

Layer the dough and filling in layers. Each layer of mushrooms and chicken should be greased with sour cream, and the very last layer should be filled cream sauce. Cook lasagna for about half an hour at a temperature of 160 degrees.

Recipe 3: Lasagna with mushrooms and spinach

Most of us are accustomed to thinking that protein is only found in meat or dairy products, but this is not entirely true. Many herbs, including spinach, are rich not only in vitamins and minerals, but also in protein. By mixing spinach and mushrooms in lasagna filling, you get great dish, which is also suitable for vegetarian cuisine.

Required ingredients:

Spinach - 130 grams
Mushrooms - 410 grams
Leek - 170 grams
Onions - 1 pc.
Zucchini - 1 pc.
Lasagna dough
Cream - 170 ml
Carrots - 1 pc.
Spices

Cooking method:

Peel the zucchini and cut into cubes.

Cut the leek into rings (only the white part of the vegetable will be needed for the dish). Also finely chop the mushrooms and fry with onions in a hot frying pan, after five minutes add the zucchini.

Grind the spinach in a blender and mix with cooled fried vegetables.

cut onion and grate the carrots. Fry them for 5 minutes, then pour cream and add spices. This will be the sauce and filling for the lasagna.

Lay out the lasagna in layers, pour 2 tablespoons of sauce onto each layer of filling, and then pour it over the lasagna. Cover the top of the deck with the dish with foil and place it in the oven for 25 minutes at a temperature of 160 degrees.

Recipe 4: Lasagne with mushrooms and minced meat

In this version of preparing lasagna, two types of filling will be used. One will be with meat, the other will be with eggplant and mushrooms. The layers with minced meat should be thin, with vegetables - thicker.

Required ingredients:

Dough for the dish
Eggplant - 1 pc.
Mushrooms - 320 grams
Minced meat - 270 grams
Tomatoes - 3 pcs.
Onions - 2 pcs.
Butter - 160 grams
Flour - 2 tablespoons
Cream - 260 ml

Cooking method:

The first type of filling is lightly fried vegetables. Chop the onions, mushrooms and eggplant, then fry them for 12 minutes.

The second type of filling is minced meat with onions. Place the minced meat on hot frying pan with a little oil, fry for 6 minutes, then add the chopped onion. Fry for 12 minutes.

Grind the tomatoes in a blender. Pour into puree chopped meat.

Make the filling sauce. Melt the butter, add the cream and flour, and cook for 5 minutes, stirring constantly.

Lay out alternately: dough, layer with meat, dough, layer with vegetables. The top layer should be filled with creamy sauce.

Recipe 5: Lasagne with mushrooms and cheese

For such a dish you will need two types of cheese - soft for the filling and hard for the top layer.

Required ingredients:

Lasagna dough
Feta cheese - 270 grams
Hard cheese - 130 grams
Mushrooms - 340 grams
Onion - 1 pc.
Cream
Butter

Cooking method:

Finely chopped mushrooms and onions should be simmered in a frying pan for at least 10 minutes. Enter in vegetable mass soft cheese.

Hard cheese needs to be grated.

Prepare the sauce. To do this, melt the butter and add the cream. When you turn off the heat, add the grated cheese to the sauce.

Layer the dough and mushrooms with cheese, and bake the top layer cream cheese sauce. Bake lasagna for 25 minutes.

Lasagna with mushrooms - secrets and useful tips from the best chefs

What to do if you didn’t find special sheets for lasagna in the store? Is it possible to somehow do without them? Quite if you prepare the dough yourself! Use unrefined flour or add ground bran. Take 400 grams of flour, 4 eggs, 2 tablespoons of water, salt. Knead the tight dough and leave it for 15 minutes. Pinch off pieces of lasagna the size of egg, roll them out thin flatbread, then let it dry and you can use it. These dough sheets do not need to be boiled first.

Lasagna with mushrooms can be prepared not only from special dough, but also using thin sheets of pita bread. To do this, prepare the filling by frying mushrooms and onions. The pita bread needs to be cut into squares, then left for 10 minutes in a mixture of kefir and eggs (use 450 ml of kefir and two eggs). Lay out the dough and filling alternately, fill the top layer with the rest of the egg-kefir mixture. This lasagna will be delicious, light and satisfying.

Every self-respecting cook should have his own recipe for lasagna with mushrooms. Yes, if you are not a cook at all, but just like to eat delicious food, then this would be very useful. If you have not yet managed to acquire such a recipe, then read to the end and be sure to remember this one, or even better, write it down.

Lasagna recipe with mushrooms and minced chicken in fact, it is not very different from the usual lasagna bolognese, with the only exception that we will not use tomato sauce and cook in it Ground beef. Instead, we'll take some chicken breast and use the minced chicken breast to make a white béchamel sauce. But one chicken won’t be enough, so we’ll also look at the recipe classic ketchup with mushrooms, which will not at all resemble tomato sauce. Lasagna with minced chicken and mushrooms will turn out very tasty, satisfying and unusual.

Ingredients for 6-7 servings:

Bechamel with chicken:

Chicken breast – 4 fillets;
Onion – 1 large;
Wheat flour – 1.5 tbsp. l.;
Butter – 2 tbsp. l.;
Milk – 350–400 ml;
Salt pepper, nutmeg taste.

Mushroom ketchup with champignons:

Champignons – 1 kg;
Onion – 1 large;
Garlic – 3–4 cloves;
Worcestershire sauce – 2 tbsp. l.;
Butter – 30–40 gr. for frying;
Wheat flour – 1 tbsp. l.;
Broth or water – 250–300 ml.

Recipe white sauce Bechamel with minced chicken is quite simple. To do this, pass the chicken through a meat grinder to create minced meat. You can buy it ready-made in the store, but it’s better to make it yourself, you never know what’s wrong with this minced meat, and who knows what was added to it. If you don't have a meat grinder, then chop chicken breast with a knife very small pieces. Cut the onion into very small cubes and combine with the chicken. Fry the chicken and onions in a well-heated frying pan until the chicken is slightly browned, pour in a little water, reduce the heat and simmer covered for at least half an hour.

While the onions and minced chicken are stewing, prepare the bechamel sauce. Place butter in a saucepan and melt it over medium heat. Wait until it starts to bubble and gurgle and only then add flour to it and mix thoroughly with a whisk. As soon as the flour changes color slightly towards golden, you will feel a slight nutty smell coming from the saucepan. It's time to add milk. First pour in about 100 ml and stir. The sauce will be very thick, don’t be alarmed, just add the rest of the milk in 2-3 additions, stirring well each time with a whisk. Salt, pepper and add nutmeg to taste. The sauce should flow from the whisk in a thin stream when raised above the saucepan. Remove from heat and stir every 5 minutes for 10-15 minutes to prevent a milky film from forming. Remember, no recipe will tell you for sure how to cook bechamel. It is always different and depends on what you need it for. It can be thin, thick, or both. For our lasagna with mushrooms and chicken, we need a fairly liquid sauce.

Combine the sauce with the chicken, stir and taste for salt. If necessary, add salt.

For lasagna you also need to prepare the filling with mushrooms. We will prepare the so-called ketchup with champignons according to the classic English recipe, which appeared long before its tomato counterpart.

The recipe is very simple. Cut the mushrooms into pieces about half a centimeter thick. Chop the onion and garlic very finely. In a deep, large frying pan, heat the butter over medium heat and as soon as it dissolves and begins to sizzle, add the mushrooms, onions and garlic. Immediately add a little salt, so the mushrooms will quickly release all their moisture. Fry, stirring constantly, for about 15 minutes without reducing the heat under the mushrooms. As soon as they brown, add Worcestershire sauce, flour and mix everything well. Then pour in the broth or water, stir again and simmer the liquid slightly for about 5 minutes. And that’s it, the mushroom filling is ready, just don’t forget to taste for salt.

All that's left to do is assemble your lasagna. Check chicken filling If the sauce is too thick, add a little water and stir, otherwise there will not be enough liquid in the sauce to saturate the lasagne sheets. Pour a little white sauce into the bottom of an ovenproof dish and place the lasagna sheets on it. Then again white sauce with chicken, then filling with mushrooms and again a sheet of lasagne. And so on until you run out of paste. If you wish, you can add cheese to each layer, but this is up to your taste. Spread the top layer of lasagna chicken sauce and bake under foil for 30–35 minutes at 170–180 degrees. Then remove the foil and let the lasagna rest in the oven for another 10-15 minutes until the top is golden.

Lasagna with mushrooms - a variation on the classic theme Italian dish. Lasagna is loved by housewives all over the world not only for its excellent taste qualities and a variety of flavor combinations, but also because it is a very practical dish.

Lasagna is usually prepared in large quantities and can be fed big family, and save it for future use. Namely: freeze. To do this, you first need to completely cool the finished lasagna in the refrigerator. After that, cover the form in which the lasagna was baked (it must be suitable for freezing) with cling film, and then with foil and freeze for up to three months. To defrost lasagna, place it in the refrigerator overnight. The next day, turn on the oven to preheat to 180 degrees and remove from the lasagna cling film and cover with foil. Place in the oven for 30-40 minutes until heated through.

Total cooking time – 2 hours
Active cooking time – 45 minutes
Calorie content per 100 g – 131 kcal
Number of servings – 8

Recipe for lasagna with mushrooms

Ingredients:

Mushrooms – 10 g(white dried or other dried Forest mushrooms)
Onions – 2 pcs.
Olive oil– 2 tbsp. l.
Champignons – 500 g(fresh)
Garlic – 2 teeth.
Thyme – 1/2 tsp.(dried)
Sauce – 500 ml(Tomato, I use homemade prepared)
Bay leaf – 1 pc.
Mozzarella – 200 g(can be replaced with suluguni cheese)
Salt - to taste
Lasagne – 250-300 g(dry sheets)
Black pepper - to taste(ground)
Hard cheese – 100 g

Bechamel sauce
Milk – 1 l
Bay leaf – 1 pc.
Thyme – 1/4 tsp.(dried)
Onions – 1 pc.
Flour – 50 g(1/3 cup)
Butter– 50 g
Salt - to taste
Nutmeg – 1 pinch
White pepper - to taste(ground)

Preparation:

Pour 1/2 cup boiling water over dried porcini mushrooms and set aside so that the mushrooms are saturated with liquid. Bye dried mushrooms Infuse, finely chop the onion and garlic. Fresh champignons cut into thin slices.

Pour olive oil into the pan and wait until it is well heated. Add the onion and cook, stirring constantly, until the onion is translucent and soft. Then add garlic, fresh mushrooms, Bay leaf and thyme. Fry, continuing to stir, over high heat until all the liquid has evaporated from the mushrooms and they begin to brown.

While fresh mushrooms are cooking, drain the soaked dried mushrooms, reserving this infusion. Rinse the mushrooms thoroughly, squeeze out excess liquid and cut into small pieces. Filter the mushroom infusion through a thick cloth so that sand and other debris remain on it. When from fresh mushrooms All the liquid will evaporate, add porcini mushrooms and mushroom infusion to them. Cook for a couple more minutes until most of the liquid has evaporated.

Add tomato sauce, 1 glass of water, salt and pepper to the mushrooms. Stir and remove from heat.

For the béchamel sauce, pour milk into a saucepan. Peel the onion and cut in half. Place the onion halves in the milk, then add the bay leaf and thyme. Heat the milk almost to a boil (so that boiling bubbles are just beginning to appear around the edges), remove the pan from the stove and leave to steep for 15 minutes so that the milk is saturated with the aromas of the onions and spices. Then filter the milk.

Melt butter in a frying pan. When it starts to bubble, add flour and fry it, stirring occasionally. low heat a couple of minutes until a characteristic nutty smell appears. Then start adding milk a little at a time. Stir thoroughly after each addition of milk to prevent lumps from forming. At first the mixture will look like a fairly thick dough, but will gradually turn into a thin sauce.

When all the milk has been added, add salt and ground white pepper to the sauce, as well as a pinch of nutmeg. Usually white pepper is added to bechamel so as not to spoil the color of the “white sauce,” as it is also called, but if you only have black pepper on hand, you can use that too. Cook over low heat, stirring, for another 3-4 minutes, until the sauce begins to thicken.

Turn on the oven to preheat to 180 degrees.

Now you can assemble the lasagna. Spread one-third of the mushroom sauce into the bottom of a large ovenproof dish (about 30x30cm). Pour one quarter of the bechamel sauce over it. Place a third of the mozzarella on the bechamel (I replaced it with suluguni cheese), pre-cut into thin slices. Cover with lasagna sheets.

Repeat the layers one more time: half the remaining mushroom sauce, one third bechamel, half the remaining mozzarella, lasagna sheets. Then the remaining mushroom sauce, half the remaining bechamel, mozzarella pieces, remaining lasagne sheets. Finish with bechamel sauce and sprinkle with pre-grated hard cheese.

Cover the lasagna pan with foil and place in the oven for 45 minutes. Then remove the foil and continue baking for another 15 minutes until golden brown crust. Ready lasagna let sit for 10 minutes before serving, then cut into portions and serve.

Bon appetit!

Mushroom lasagna is one of the most popular versions of this dish, which is liked by many due to its excellent taste. You can do it like this: fresh mushrooms– forest or store-bought champignons or oyster mushrooms, as well as any dried mushrooms that you have.
Of course, frozen mushrooms will also work. That is, this is a non-seasonal dish that can be made on any day and any time of the year when you want to please your family with such an appetizing lunch or dinner.
Lasagna with dried porcini mushrooms
Ingredients:
230g soft cheese,
200g sour cream,
15g dried mushrooms,
12 plates of lasagna,
2 cloves of garlic,
zucchini and sweet red peppers,
1 onion and a glass of tomato juice,
1 tbsp. dried thyme,
nutmeg,
pepper,
salt.
Pour over mushrooms cold water, cut into cubes Bell pepper and zucchini, finely chop the garlic and onion. When the mushrooms swell, rinse them and chop them finely. Heat vegetable oil in a frying pan, add onion and garlic, fry lightly, add mushrooms, zucchini and bell peppers, sprinkle with thyme, pepper, salt, stir, simmer a little and cool the mixture. Cut the cheese into cubes, mix it with sour cream, tomato juice, pepper, salt, season with nutmeg. Prepare lasagne sheets in the manner indicated on the package, place in a greased pan, alternating sheets, sauce with cheese and vegetable mixture with mushrooms. Cover the last layer with cheese sauce. Place the lasagna in the oven and bake at 200 degrees for 40 minutes.
Lasagna is like pizza: the ingredients for the filling can be very different, including the most daring and abundant combinations, as in the following recipe.
Lasagna with mushrooms, meat, bacon and chicken liver

Ingredients:
250g minced beef or beef and pork,
150-200g chicken liver,
100g of champignons and grated cheese,
50-200ml broth or red wine,
50g bacon,
10 sheets of lasagne, 1-2 tbsp. butter,
sage,
cheese sauce,
black pepper,
salt.
Chop the bacon into small pieces, fry, add sliced champignons and chicken liver, fry, add minced meat, fry everything until done, then season with sage, pepper and salt, dilute with wine or broth, simmer for 1-2 minutes and remove from heat. Prepare lasagna sheets in the manner indicated on the package, place them in a greased pan, grease each cheese sauce, then post meat filling. Cover the last sheet of lasagna with just grated cheese. Bake lasagna with mushrooms, liver and meat for 15 minutes in an oven preheated to 250 degrees.
If you are not a fan of combining several types of meat in a dish, then you can get by with just one. For example, just chicken and mushrooms are already a magnificent duet worthy of gourmets.
Lasagna with mushrooms and chicken
Ingredients: 300g each of champignons and white wine, 200g grated cheese, 150g butter, 50g Parmesan cheese, 3-5 sheets of lasagna, 2 cloves of garlic, 1 chicken, onion, celery stalk and a glass of liquid cream, 3 tbsp. wheat flour, parsley, peppercorns, salt.
Boil the chicken until cooked, pour half the wine and 1 liter of water, adding celery, peppercorns, a whole peeled onion and salt. Let cool, then separate the flesh from the bones and chop it finely, and strain the remaining broth. Chop the garlic, fry lightly in oil, adding sliced mushrooms, fry for 5 minutes, add flour, fry for another 5-7 minutes, let cool slightly, pour in the rest of the wine and broth, simmer the sauce until thickened, then turn off the heat, add herbs and some cheese, pour in cream and stir. Prepare lasagna sheets according to the instructions on the package. Take a rectangular heat-resistant dish, pour a little sauce into the bottom, lay out a layer of lasagne sheets, then a piece of chicken, pour the sauce over again, and repeat all the layers. Pour a little sauce onto the top layer of lasagna and sprinkle with grated cheese. Bake in an oven preheated to 230 degrees for 40-50 minutes.
The last mushroom lasagna in our selection is instant cooking without baking in the oven, but no less tasty, especially since two types of mushrooms are used for it.
Instant lasagna with mushrooms

Ingredients:
200g of forest mushrooms and champignons,
50g grated Parmesan cheese,
8 sheets of lasagna,
2 tbsp. vegetable oil,
sauce – 100ml olive oil,
1 dried red chili pepper,
1 handful of chopped parsley,
2 handfuls of pitted green olives
2 tbsp. balsamic vinegar,
oregano dried or fresh.
Heat balsamic vinegar over low heat with olive oil and 1 tbsp. water, also adding chili pepper, add herbs and olives to the heated mixture, stir and remove from heat. In a large saucepan, bring salted water to a boil, lower the lasagne sheets and boil them for 3 minutes, one at a time or several at a time. Heat the oil in a large frying pan, fry the champignons for 1 minute, add the remaining mushrooms and fry them until tender, stirring, seasoning to taste. Place 1 sheet of lasagna on each plate, place mushrooms on top and cover with another sheet of lasagne, pour over the prepared dressing, sprinkle with grated Parmesan and serve the lasagna immediately.
If you like lasagna then mushroom option This dish is definitely worth a try! It's delicious, simple and very elegant!

Description

Lasagna with mushrooms- one of classic recipes preparation of this national Italian dish, or rather, its Lenten version.

Today, lasagna is loved and prepared in many countries in the most expensive and fashionable restaurants. But cook this gourmet dish It can be done quite easily and at home. Step by step recipe cooking mushroom lasagna with a photo, which is presented below, will clearly demonstrate to you how to create this dish on own kitchen with a minimum of effort.

Champignons and chanterelles fried in a frying pan with onions will taste even brighter and juicier after baking. These ingredients will become the basis of our hearty and tender lasagna. Bechamel sauce is an integral ingredient of any lasagna; we will prepare it from butter, milk and flour with the addition of a pinch of grated nutmeg. If you need completely Lenten lasagna, give up milk sauce , especially since, in order to dilute creamy taste ingredients, we will also add tart tomato sauce with aromatic Italian herbs, which will be quite enough to make the dish juicy and tender.

Let's start making mushroom lasagna for dinner.

Ingredients

(500 g)
(300 g)
(4 things.)
(3 cloves)
(12 pcs.)
(150 g)
(350 g red)
(40 ml)
(45 g)
(400 ml)
(40 g)
(1/4 tsp)
(1 tsp)
(1 tsp)
(1 tsp)
(taste)

Cooking steps

We clean the mushrooms selected for preparing lasagna from debris, rinse and dry if necessary.

Grind dry champignons and chanterelles in a way convenient for you. Heat a frying pan with a small amount of vegetable oil and fry the onion, chopped into thin half rings, until soft. Add the chopped champignons, mix the ingredients and fry for 10 minutes until the released liquid has almost completely evaporated. We also send chopped chanterelles there, salt and pepper to taste.

Fry the ingredients over medium heat for another 10 minutes. constantly stirring the contents of the pan.

Let's prepare the béchamel sauce traditional way. In a suitable deep saucepan, bring a piece of butter to a liquid state. Pour into bubbling oil specified quantity flour and quickly mix the ingredients so that lumps do not form from the flour. Bring the ingredients in the pan to a boil, remove from the stove and pour into them required amount milk at room temperature.

When all the ingredients in the pan are completely mixed, return it to the stove, cook the sauce over low heat, add salt and grated nutmeg. The sauce will be quite liquid, but that’s what we need.

Place the tomatoes in boiling water for 1-2 minutes and easily remove the peel. In a blender, puree the tomato pulp and add dry Italian herbs to the tomato sauce.

Today you can buy cooked and raw lasagne sheets in the store. Depending on this, figure out whether you need to cook the pasta in advance. Grease the lasagna baking dish a small piece butter. Apply the first layer of paste, as shown in the photo. Fill the sheets with milk sauce and distribute it evenly over the entire surface of the first layer. Visually divide the finished mushrooms and tomato sauce into three parts; place the first part of the mushrooms fried with onions on top of the bechamel sauce. Then we distribute one third over the surface of the mushroom layer tomato puree. Repeat this sequence with all remaining ingredients. Pour the last layer of pasta with the remaining sauces and cover with grated coarse grater cheese.

Decorate the surface of the lasagna with neat pieces fried mushrooms. Preheat the oven to 190 degrees and bake the lasagna for 40 minutes until cooked.

Let the lasagna cool down, then cut it into convenient pieces, serve and serve hot with a side dish of fresh vegetables.

Delicious lasagna with mushrooms and cheese is ready.

Bon appetit!