Mushroom Lasagna with Parmesan Béchamel Sauce

Name: Mushroom Lasagna with Parmesan Béchamel Sauce
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Dutch
Ingredients: ¼ cup (30 grams) dried mushrooms; 2 ½ cups (250 grams) chestnut (cremini) mushrooms; 2 ½ cups (250 grams) chestnut (cremini) mushrooms; 2 ½ cups (250 grams) chestnut (cremini) mushrooms; 1 ½ cups (200 grams) shiitake; 1 onion; 2 garlic cloves; 2 tablespoons olive oil; 6 sprigs of thyme; 1 ¼ cups (250 grams) cherry tomatoes; ½ cup (100 ml) red wine; 4 cups (900 ml) passata (sieved tomatoes); 4 cups (900 ml) passata (sieved tomatoes); ½ cup (50 grams) butter; ⅓ cup (50 grams) flour; 2 ¼ cups (500 ml) milk; ¼ cup (50 grams) Parmesan cheese; 1 pound (250 grams) fresh lasagna sheets; 2 balls of (buffalo) mozzarella (4½ ounces/125 grams each); 2 balls of (buffalo) mozzarella (4½ ounces/125 grams each)

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 10

Appears in

Vibrant Vegetables

By Janneke Philippi

Published 2024

About

The dried mushrooms add an intensely savory note to the tomato sauce. Layered with creamy béchamel sauce with Parmesan cheese, the result is a firm, beautifully structured lasagna. Slice, serve, and enjoy this new family favorite!

Ingredients

¼ cup (30 grams) dried mushrooms
2 ½ cups (250

Europe
Netherlands
Main course
Vegetarian

Method

COARSELY chop the dried mushrooms and put them into a bowl. Pour in enough hot water to just cover the mushrooms.

CLEAN the fresh mushrooms with a brush and cut them into 1 ½ -cm pieces. Finely chop the onion and mince the garlic.

HEAT the olive oil in a frying pan. Fry the onion with the garlic and the leaves from 4 of the thyme sprigs for 1 minute. Add the