Description
Surprisingly light and delicate improvisation on the theme of lasagne. You can give pregnant and "dietary".
Ingredients
-
Lasagna
8 piece
-
Mushrooms
1 pack
-
Mushrooms
1 pack
-
Cheese
300 g
-
Cheese
400 g
-
Sour cream
250 g
-
Milk
1 cup
-
Flour
1 piece
-
Nutmeg
-
Salt
-
Butter
-
Bread crumbs
Cooking
Plate boil the lasagna in salted boiling water until soft (I boiled for about three minutes), remove with a slotted spoon, put on a towel to dry slightly. Until dry, fry the mushrooms.
Mushrooms let cool slightly, turn on the meat grinder with large holes in it, pull together the cheese.
The three cheese grater, mix with cheese and mushrooms (a piece of cheese reserve some for sprinkling). Potseluem mixture, add nutmeg.
Form a well greased with butter and sprinkle with bread crumbs - then our climbing is well separated. Spread plate. I have a quadrangular shape, so I put two: one layer of the seam vertically, the second horizontally, etc. in Short: put the first layer of plates (or one plate at whom as), her filling, on top of another plate (or plates)... And so 4 times.
Lightly press (you can not push, I did it, so the filling is evenly distributed).
Heat in a frying pan from underneath the mushrooms a glass of milk, it spread sour cream, then flour, do not boil! Remove as slightly thickens. Pour the mixture of our lasagna from all sides and top. On top of the sauce pour the remaining grated cheese.
Keep in the oven at 250 degrees – I went out for 45 minutes. In other words, waiting is Golden brown.
I have eight plates, got 3 layers of filling.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.