Parisian lasagne

Name: Parisian lasagne
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g Mushrooms; 2 Shallots; 35 g Butter; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 35 g Flour; 300 ml Milk; 250 g Vegetable broth; 150 g Fresh goat cheese; 7-10 Tbsp grated nutmeg; 200 g cooked ham; 60 g Parmesan cheese; 6 Lasagne sheets; 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g Mushrooms
2 Shallots
35 g Butter
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
35 g Flour
300 ml Milk
250 g Vegetable broth
150 g Fresh goat cheese
7-10 Tbsp grated nutmeg
200 g cooked ham
60 g Parmesan cheese
6 Lasagne sheets
7-10 Tbsp Grease

Directions

1
Clean and clean the mushrooms and cut them into thin slices. Peel and finely dice shallots. Heat olive oil in a pan. Fry the mushrooms for about 5 minutes, turning them, then add the shallots. Fry for about 2 more minutes, season with salt and pepper
2
Melt butter in a pot. Sweat flour in it. Add milk and stock while stirring and let simmer for 5-10 minutes. Stir in goat cheese and season with salt, pepper and nutmeg
3
Cut the ham into small cubes. Grate parmesan. Cut lasagne sheets in half. Grease 4 small casseroles (11 x 11 cm; 4 cm high). Put 1 teaspoon of sauce into each dish. Place 1/2 lasagne dish on top, spread 1/3 of the mushrooms, ham and béchamel on top. Continue until everything is used up. Sprinkle with parmesan. Bake in a preheated oven (electric: 175 °C/ convection: 150 °C/ gas: see manufacturer) for 30-40 minutes