Boletus lasagna with parmesan cheese is heavy meal for lunch and for dinner. If you dont have any boletus, you can make the dish using other mushrooms.
Ingredients you'll need:
250 g of lasagna sheets
Ingredients you'll need for mushroom sauce:
100 g of bacon
3 dl of boletus
1 chopped onion
2 cloves of chopped garlic
400 g of crushed tomatoes
1 cube of bouillon
1-1.5 dl of water
0.5 teaspoon of salt
1/4 teaspoon of black pepper
2 teaspoons of oregano or basil
0.5 teaspoon of thyme
Ingredients you'll need for cheese sauce:
3 tablespoons of butter
5 tablespoons of flour
8 dl of milk
0.5 teaspoon of salt
1/4 teaspoon of nutmeg
1/4 teaspoon of white pepper
2 dl of grated cheese
On top:
2 dl of grated parmesan cheese
For the mushroom sauce, cut the bacon into pieces and brown them on pan for about 3-4 minutes. Add chopped mushrooms, onion and garlic, simmer for 4-5 minutes. Then add crushed tomatoes, cube of bouillon, water and spices, simmer for 3-4 minutes more. For the cheese sauce, melt the butter. Then mix together some milk and flour and add to the butter. Pour the remaining milk and simmer for couple of minutes while stirring frequently. Spice with salt, pepper and nutmeg. Add the grated cheese and stir while its melted. Butter the baking dish. Pour some cheese sauce to the bottom of the baking dish, add lasagna sheets and add half of the mushroom sauce. Repeat the layers with remaining components. Last layer cover with cheese sauce. Sprinkle with parmesan cheese and cook in oven at 225 degrees for about 40 minutes until golden. Be sure that the lasagna sheets are totally covered with sauce, if not they wont cook properly.