Cheese lasagna with duck and mushrooms

Description

Lasagna is always prepared mom - and you did it stunningly! This time I decided to try to cook this dish myself - and came out strangely awesome too So delicious that everyone living with my relatives ate the whole serving which is unusual for many of them, as all my dishes, they are extremely skeptical! The motto for this dish was the cheese and sauce is never too much! The result exceeded all expectations!! Bon appetit, AA.

Ingredients

Lasagna
Olive oil
Water

1.5 Tbsp
Duck

500 g
Carrots

1 piece
Soft cheese

250 g
Mushrooms

250 g
Tomato

1 piece
Butter

60 g
Flour

60 g
Milk

210 ml
Spices

Cooking

-Put the first layer of lasagne, sprinkle with olive oil and water so they weren't solid.

-For the Bechamel sauce –butter and pepper to taste, to touch, and several approaches to mix with the flour to the mass, resembling the consistency of dough. The pan is not removed from the fire.

-Pour the milk and stir until until the mixture will become white in color and is smooth.

-Ready meat to put on the sheets of lasagna.

-Sprinkle a quarter of the Bechamel sauce and sprinkle the cheese - it is better to RUB on a small grater!

-To lay out the top layer of leaves and again to distribute a quarter of the Bechamel sauce over the surface.

-Mushrooms washed, cut and fry until tender, again adding spices to taste. Tomato cut into two parts. One part finely crumble the cubes and add to fried mushrooms, all mix and leave for 1-2 minutes under the lid.

-Ready mushrooms with tomato spread on a layer of leaves, sprinkle with grated cheese.

-Put the last layer of leaves, slightly sbryznuv them with olive oil. Spread the remaining sauce and spread evenly over the surface.

-The remaining half of tomato cut into strips, put on a layer of sauce.

-Sprinkle the lasagna with the remaining cheese. -Bake for 30 minutes at 200 degrees!

-The passage of time allow to cool about 5-10 minutes. -Serve warm. Bon appetit, AA.

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