Variant to the classic lasagna to be done very quickly
First Course
4 People
45 Minutes
Ingredients:
Lasagne 250 g of fresh egg pasta ready
500 g ready Bechamel
400g mixed mushrooms ( porcini , tacks , champignon )
already hulled ( envelope -frozen in supermarkets )
100 g green beans
100g edam cheese
grated Parmesan cheese
Shallot, Thyme, Marjoram, Parsley
butter
Extra Virgin Olive Oil
Salt and Pepper
Procedure :
Sauté the mushrooms in a pan shallots and a sprig of parsley , chopped
Fry and cook for about 5 minutes ( if frozen allow to dry the water ) and salt to taste .
Boil the beans, drain them and cut them in half when cold
( green beans in the jar and you skip this step , even if they are softer ) .
In a saucepan, heat the salted water , boil one minute lasagna ,
drain mash them under cold water to stop the cooking and lay them on a smooth surface .
Grease a baking dish pour the sauce needed to cover the bottom of the well ,
and place a layer of pasta, bechamel and other mushrooms green beans and parmesan ,
and keep it up to finish the ingredients , with the last layer of pasta.
Complete with thin slices of edam cheese herbs and more Parmesan cheese ,
put into the oven at 200 ° C for 15 minutes and serve.
* After you put the sauce on the bottom, you can combine all the ingredients
pepper sauce mushrooms green beans
in a single container to keep the layers.
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