Mushroom Lasagne

I invented this recipe earlier this autumn when we had picked lots of forest mushrooms with my mother. It was great, and I made it again last weekend when we had dinner guests. I don’t have pictures on the computer yet, but I’ll add one later.

Mushroom Lasagne

9- 12 lasagne sheets

Mushroom sauce:
1-1,5 l cubed forest mushrooms
2 tbsp oil or margarine
1 onion
1 can passata + half can water
scant 1 tsp salt
0,5 tsp black pepper
1 tsp basil
1 tsp chervil
0,5 tsp thyme

Bechamel sauce:
3 tbsp margarine
1 dl wheat flour
7,5 dl soy or oat milk
pinch of salt and white pepper
pinch of nutmeg (optional)
0,5 dl nutritional yeast

Heat the mushrooms in a big pan or pot until the liquid comes out of them. Drain or continue heating until the liquid has evaporated. Chop the onion. Add the oil and onion to the pot and sauté until the onion is soft and translucent. Add passata, water, salt, pepper and herbs. Simmer while you make the bechamel sauce.

Melt the margarine in a sauce pan and stir in flour. Add 0,5-1dl milk, stir well, add more milk, stir etc. until all the milk is gone. You can increase the amount of milk you add when half of the milk is gone. Bring to boil (remember to stir often!) and season with salt, pepper and nutmeg. Stir in the nutritional yeast. Check your mushroom sauce and add water if needed. It should be relatively thin, so thin that you wouldn’t want to eat it with spaghetti.

Grease a lasagne dish and spread a thin layer of mushroom sauce to the bottom. Put a layer of pasta sheets to the dish, spread half of the remaining mushroom sauce on them and 1/3 bechamel sauce next. Repeat and last put a layer of pasta and bechamel sauce on top.

Bake 45 minutes in 175 Celsius degrees.