A few days ago I had a private language class with my French teacher’s sons. It was unexpected but not unpleasant! 😏

Anyway, we get along well and I offered to make him dinner. Given that the evening is over, I think he liked my lasagna. 🤭

1) The bechamel :

No matter the type of lasagna, the main one is béchamel. To make ours, I used:

• 50g butter
• 50g flour
• 1L of milk

1. Melt the butter then add the flour.
2. We mix a little
3. Then add the milk while mixing over low heat for about 10 minutes so that the preparation thickens.

Then we can flavor it, here I put salt, pepper and a good quantity of grated cheese (here Comté, a French cheese) and a teaspoon of old-fashioned mustard (well I didn’t have any not so I used a teaspoon of classic mustard)

2) The pan of mushrooms :

Obviously for a mushroom lasagna we need… Mushrooms of course.

Here, I sweated shiitake mushrooms, oyster mushrooms and chanterelles in a little butter, with a little garlic and tarragon which goes superbly with the mushrooms.

3) Assembling the lasagna :

In a dish I start by placing a little béchamel then a little of my pan-fried mushrooms, then I place a few slices of raw mushrooms, for texture and finally I cover with my lasagna dough. I repeat the operation until my ingredients are used up.

For decoration, I insert a slice of raw mushroom and a small slice of cheese throughout my lasagna.

All that’s left to do is put it in the oven. The lasagna is ready when the cheese is golden brown.

I hope you enjoy this little family dish as much as we do and which will please vegetarians.