Lasagna Recipe with Mushrooms and Ricotta

Ingredients:

- 500g (1 pound), package of lasagna noodles
- 450g (1 pound) white, portobello or any other edible mushrooms in any combination you like
- 1 large onion
- 1 clove garlic
- 100g (4 oz.) minced lean meat, veal or beef
- dried parsley
- pinch of salt and pepper
- half tablespoon nutmeg
- 300g (12 oz.) ricotta cheese
- 1 tablespoon of butter
- 3 tablespoons white flour
- 1 cup milk
- 1 cup white wine (optional)
- 250g (half pound) grated gruyere

Instructions:

a. the mushrooms:

Drain the mushrooms (if from a can).
Put the onion and a tablespoon of butter, in a large skillet; cook slightly for 2 minutes
Add the garlic and mushrooms chopped coarsely. Let the mushrooms evaporate for ten minutes.
Mix in the ground beef; Season with salt (not too much) and pepper
sprinkle some parsley and, if you like, why not a cup white wine!
Cook for 5 minutes.

b. now, the besciamella sauce:

Dilute the flour in 2 tablespoons of melted butter and milk. Thicken a bit under low heat and
wisk in the ricotta. Season with salt, pepper and nutmeg. The white sauce should not be too
thick and if necessary add a little 'milk.

c. preparing the lasagna

Preheat the oven at 390° F.
In a deep lasagna baking pan, put a little white sauce with ricotta on the bottom;
then cover with lasagna noodles. Second, lay a layer of mushrooms, a layer of white sauce, a bit of
gruyere cheese and repeat with the sheets of lasagna. Usually, I make 3 layers
of lasagna, and finish the last layer with the grated cheese. Cover the dough with the white
sauce help it to cook well. Bake for about forty minutes.
Please allow 30 minutes to let the lasagna cool down prior to serving.