Of course, lasagna sheets can be bought, but nothing compares to the unmistakable taste of freshly made ones. Start by preparing the dough, mixing flour with eggs and a pinch of salt. Knead the dough until it becomes elastic and homogeneous, then let it rest covered for about 30 minutes. After resting, roll out the dough using a pasta machine or a rolling pin, making thin sheets. Cut them to the appropriate size for the baking dish you have on hand - I prefer the size of 10x16 cm. Place the sheets on a rack and let them dry a little, so they don't stick together during preparation.
For the filling, peel the onion and cut it into julienne. In a pan, sauté the onion in olive oil until it becomes translucent. Add the chopped mushrooms, corn, and finely chopped garlic, stirring constantly. After about five minutes, deglaze the mixture with a glass of white wine, allowing the flavors to combine. Next, add the chopped tomatoes and the two tablespoons of tomato paste. Season with salt, pepper, chili, thyme, oregano, and a bit of freshly chopped parsley. Let it simmer on low heat until the liquid reduces and the mixture becomes thick. Finally, incorporate the sour cream, allowing it to simmer for another 2-3 minutes before turning off the heat.
Then, move on to preparing the béchamel sauce. In a saucepan, melt the butter and add the flour, stirring continuously to avoid lumps. Gradually pour in the warm milk, stirring constantly. Finally, season the sauce with salt, add a pinch of nutmeg, and the juice of half a lemon for extra flavor.
For assembling the lasagna, grease a baking dish with butter. Pour some of the béchamel sauce at the bottom of the dish and layer with lasagna sheets. Add a layer of the prepared filling, sprinkle a layer of grated cheese, and cover with béchamel sauce. Continue to alternate layers of sheets, filling, cheese, and sauce until you run out of ingredients. Make sure the last layer is filling, on top of which you pour all the remaining béchamel sauce, followed by a generous layer of cheese.
Place the dish in a preheated oven at 200 degrees Celsius and bake for 20-25 minutes, until the top is golden and crispy. Let the lasagna cool for a few minutes before slicing. Enjoy your meal!
For the filling, peel the onion and cut it into julienne. In a pan, sauté the onion in olive oil until it becomes translucent. Add the chopped mushrooms, corn, and finely chopped garlic, stirring constantly. After about five minutes, deglaze the mixture with a glass of white wine, allowing the flavors to combine. Next, add the chopped tomatoes and the two tablespoons of tomato paste. Season with salt, pepper, chili, thyme, oregano, and a bit of freshly chopped parsley. Let it simmer on low heat until the liquid reduces and the mixture becomes thick. Finally, incorporate the sour cream, allowing it to simmer for another 2-3 minutes before turning off the heat.
Then, move on to preparing the béchamel sauce. In a saucepan, melt the butter and add the flour, stirring continuously to avoid lumps. Gradually pour in the warm milk, stirring constantly. Finally, season the sauce with salt, add a pinch of nutmeg, and the juice of half a lemon for extra flavor.
For assembling the lasagna, grease a baking dish with butter. Pour some of the béchamel sauce at the bottom of the dish and layer with lasagna sheets. Add a layer of the prepared filling, sprinkle a layer of grated cheese, and cover with béchamel sauce. Continue to alternate layers of sheets, filling, cheese, and sauce until you run out of ingredients. Make sure the last layer is filling, on top of which you pour all the remaining béchamel sauce, followed by a generous layer of cheese.
Place the dish in a preheated oven at 200 degrees Celsius and bake for 20-25 minutes, until the top is golden and crispy. Let the lasagna cool for a few minutes before slicing. Enjoy your meal!
Ingredients
Dough ingredients: 2 eggs 100 g wholemeal flour 100 g white flour 1 tablespoon olive oil Lasagna ingredients: 450 g champinions mushrooms, sliced 1 red onion 4 cloves garlic 1 can sweet corn 1 glass of dry white wine 2 tomatoes (in canned tomato broth) 250 ml sour cream salt, pepper, chili salt, pepper thyme, oregano, parsley butter for greasing the dish 100 g grated cheese Ingredients bechamel sauce: 40 g butter 40g flour 750 ml milk salt, nutmeg juice of half a lemon