Ham lasagne with mushrooms

Name: Ham lasagne with mushrooms
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g Mushrooms; 2 small onions; 2 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 3 (30 g) Tbsp; 7-10 Tbsp Butter; 3 tablespoons (30 g) Flour; 300 ml Milk; 150 g Herb cream cheese; 7-10 Tbsp Nutmeg; 200 g cooked ham; 60 g Parmesan (piece); 6 Lasagne sheets; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

500 g Mushrooms
2 small onions
2 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
3 (30 g) Tbsp
7-10 Tbsp Butter
3 tablespoons (30 g) Flour
300 ml Milk
150 g Herb cream cheese
7-10 Tbsp Nutmeg
200 g cooked ham
60 g Parmesan (piece)
6 Lasagne sheets
7-10 Tbsp Grease

Directions

1
Clean the mushrooms, wash briefly and cut into thin slices. Peel and finely chop the onions. Heat oil in a pan. Fry the mushrooms in it in 2 portions for about 5 minutes. Add onions and fry for about 2 minutes.
2
Season with salt and pepper.
3
Heat butter for the béchamel. Lightly sauté the flour in it. 1⁄4 Stir in l water and milk. Bring to the boil and simmer for about 5 minutes. Stir the herb cream cheese into the sauce. Season to taste with salt, pepper and nutmeg.
4
Cut the ham into small cubes. Finely grate the parmesan. Cut lasagne sheets in half crosswise. Grease four small casseroles (each approx. 11 x 11 cm; 4 cm high) or one large casserole. Pour 1 tsp. sauce into each dish.
5
Place half a lasagne plate on top, spread 1⁄3 mushrooms, ham and béchamel on each. Layer the remaining ingredients in the same way. Finish with béchamel and sprinkle with parmesan. In a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
6
manufacturer) Bake for 30-40 minutes.