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🍝 Mini Mushroom Lasagna

517 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Melt the butter in a pot over medium heat.
  2. 2. Stir in the flour and let the mixture foam briefly.
  3. 3. Slowly pour in the milk while stirring constantly.
  4. 4. Let the sauce simmer for about 5 minutes until thick.
  5. 5. Remove the pot from the heat.
  6. 6. Stir in 4 to 5 tablespoons of Parmesan cheese.
  7. 7. Season the sauce with salt, pepper, and nutmeg.
  8. 8. Clean the mushrooms and slice them.
  9. 9. Peel the onions and garlic.
  10. 10. Finely chop the onions and garlic.
  11. 11. Heat oil in a frying pan.
  12. 12. Sauté the onions and garlic until translucent.
  13. 13. Add the mushroom slices to the pan.
  14. 14. Fry the mushrooms for 5 to 7 minutes until browned.
  15. 15. Allow any released liquid to evaporate completely.
  16. 16. Season the mushrooms with salt, pepper, and thyme.
  17. 17. Set aside 12 nice mushroom slices for garnish.
  18. 18. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  19. 19. Halve the lasagna sheets.
  20. 20. Spread a little béchamel sauce on the bottom of four small square dishes.
  21. 21. Place one half of a lasagna sheet into each dish.
  22. 22. Spread some sauce over the pasta sheet.
  23. 23. Distribute one-third of the mushroom filling on top.
  24. 24. Place another pasta sheet on top.
  25. 25. Repeat the layering process until all ingredients are used.
  26. 26. Cover the lasagna with the remaining sauce.
  27. 27. Brush the top pasta sheets with the remaining sauce.
  28. 28. Sprinkle the remaining cheese over the top.
  29. 29. Place three of the reserved mushroom slices on each lasagna.
  30. 30. Bake the lasagnas in the oven for about 20 minutes until golden brown.

Nutrition per serving