Wild Mushroom lagsagne

Ingredients for Wild Mushroom lagsagne

Instructions for Wild Mushroom lagsagne

To prepare the Wild Mushroom lagsagne recipe, please follow these instructions:

The stew: cut champignonnerne in 1/4 and chop them coarsely in a foodprocesser, grate the mushrooms in 1 tablespoon butter in 3 laps when the mushrooms are golden, add sherry and cook væden away. Add the roasted mushroom to the clutching Carl Johanner, and boil water from Carl Johan mushrooms into ½ dl before it is added to ragoutten. Saute the squash then onion and tilsidts garlic and thyme and add it to the mushrooms and season with salt and pepper.

Bechamel sauce: melt butter, Add flour and cook through for a few minutes, then add the milk and cook through, stir in parmesan, mustard and salt in and take the pot of the heat. Build lagsagnen up in a greased bradpande (approximately 20 x 30 m high edge) Start with the sauce, pasta, stew, pasta, mozzerella, pasta, and continue to be sluutter with mozzerella and sprinkle with freshly grated parmesan. Behind the 45 minutes in the oven at 180 degrees C and let it cool a little before serving.

Serve with green salad.