The lasagna with bechamel and mushrooms, a holiday main dish, flavorful and original that will satisfy even the most demanding palates.

The lasagna with mushrooms and bechamel is an alternative to the classic lasagna, a more intense and refined flavor, you can also use only porcini mushrooms for an extra touch of flavor!

The lasagna with mushrooms and bechamel can be easily prepared the day before and then reheated before serving, very convenient when you have guests.

Difficulty: Easy
Cost: Medium
Preparation time: 15 Minutes
Portions: 4 people
Cooking methods: Oven, Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients 6

sheets fresh pasta for lasagna
14 oz mixed frozen mushrooms
3 tbsp extra virgin olive oil
1 small glass dry white wine
to taste chopped parsley (optional)
1 clove fresh garlic
to taste fine salt
3.5 oz grated Parmesan cheese
1 small scamorza cheese
3 cups whole milk
1.6 oz all-purpose flour
to taste fine salt
to taste nutmeg

Tools for Lasagna with Bechamel and Mushrooms:

1 Baking Dish
1 Knife
1 Pan

Steps for Preparing and Cooking Lasagna with Bechamel and Mushrooms:

Prepare the bechamel without butter following HERE the recipe, just be careful that compared to the original recipe the ingredients are in larger quantities.
In a pan, put the oil and a garlic clove, when it is hot add the frozen mushrooms (if you want you can also use fresh ones), cook them for 5 minutes, deglaze with the white wine, add a sprinkle of parsley if desired, salt and cook for another 10 minutes.
Once the mushrooms are cooked, cut the larger ones into smaller pieces.
Remember to remove the garlic…..
Add the mushrooms to the bechamel and stir well to obtain a homogeneous mixture.
Cut the scamorza into very thin slices or you can buy the pre-sliced one as we did.
Make a thin layer of bechamel in a rectangular baking dish (6×8.66 inches), place a layer of lasagna, a layer of bechamel and mushrooms, slices of scamorza, and Parmesan.
Make additional layers until the ingredients are used up, on the last layer put the remaining bechamel and plenty of grated Parmesan.

On the sides of the dish, add a bit of whole milk to make the preparation even creamier after baking.
Bake in a preheated oven at 350°F for 20/25 minutes following the cooking times of the lasagna.
You can prepare them the day before, store them in the fridge and bake them the next day.