Open Lasagna with Leek and Mushrooms
Open lasagna with leek and mushrooms is a recipe featuring fresh ingredients from the onion vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 tbsp butter
- 1 tbsp flour
- 1 tbsp Tomato Paste
- 300 ml milk
- 250 g ricotta
- Salt
- Pepper (freshly ground)
- nutmeg
- 1 tsp Paprika powder (sweet)
- 1 tbsp Lemon Juice
- 500 g brown button mushrooms
- 1 tbsp Olive Oil
- 2 stalks leek
- 12 lasagna sheets
- 50 g grated Parmesan
- 50 g grated Emmental
- olive oil (for the pan)
Instructions
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1.
Whisk butter and flour in a hot pot until foamy. Stir in tomato paste, then gradually add milk while stirring; simmer for about 5 minutes until thickened. Remove from heat, let cool slightly, then fold in ricotta. Season with salt, pepper, nutmeg, paprika, and lemon juice.
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2.
Clean the mushrooms, slice them, and lightly sauté in a pan over high heat for 2-4 minutes. Wash, clean, and cut the leek into rings. Blanch in salted water for about 3 minutes until firm. Shock in ice water and drain well. Cook the lasagna sheets in boiling salted water until al dente; shock and drain.
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3.
Preheat the oven to 200 °C fan. Brush a baking tray with oil. Place four sheets side by side, spread a thin layer of sauce on each. Distribute about two-thirds of the leek over them. Sprinkle half of each cheese on top. Add another layer of sheets, spread sauce, then add mushrooms and remaining cheese. Lay the final sheets, coat with thick sauce, sprinkle remaining leek, and bake for about 20 minutes until golden brown. Serve plated on dishes.
