White meat sauce and champignons mushrooms lasagne

Put the butter in a pon and let it melt over a low heat, add the flour and let it brown well.

Turn off the heat, add the milk little by little while turning it continuously with the whisk and make sure that no lumps form.

Turn on the fire and bring almost to the boiling point continuing to turn, turn it off, add the grated cheese that will enrich the taste, a pinch of pepper and salt.

At the end you have to get a sauce béchamel fluid: pour it into a large bowl and let it cool.

Chop finely the onion and carrot, cut the mozzarella cheese into small cubes and prepare the mushrooms, which must be fresh (frozen release plenty of vegetation water) and that for convenience you can buy already clean and sliced.

Let the onion and carrot brown in plenty of olive oil, let it dry and add the minced beef.

Wait for the meat to fade over a high flame, once the liquids are evaporated, blend with red wine.

Let the wine evaporate, add the mushrooms, salt and let everything cook over a moderate heat for 35 minutes. Add a little water only if needed.

Cooked the sauce, mix it with the béchamel sauce and stir, this will be the dressing of our dish.

It’s time to assemble the lasagna, for which it would be good to use a very thin egg based variety, are commonly found in the supermarket. If they are fresh you don’t have to boil them first.

Pour a bit of seasoning on a large baking dish, make the first layer with lasagna, then distribute the seasoning, a bit of grated cheese and diced cheese.

Cover with other lasagne and continue the stratification as described above, until the ingredients are finished.

You’ll have to close everything with a good dressing cover and some grated cheese.

Bake in a ventilated oven for 35 minutes at 356 ºF.

Cover it with a cloth, let it rest for ten minutes and then serve.

If you liked this recipe, check this one out:

–Soft lemon meatballs;

–Italian meat pie with mozzarella and tomato sauce.