# Paddenstoelenlasagna met Béchamel & Ricotta

A delicious mushroom lasagne with béchamel and ricotta cheese.

- Servings: 4 servings
- Total time: 45 min
- Cuisine: French
- Category: Dinner
- Language: en

## Ingredients

- 9 lasagne sheets
- 1 Flinke scheut olive oil
- 500 g mixed mushrooms
- 2 garlic cloves
- 1 shallot
- 1 tl thyme
- 1 scheutje balsamic vinegar
- 250 g ricotta
- 50 g butter
- 50 g flour
- 500 ml full-fat milk
- 75 g grated Parmesan cheese
- 1 pepper
- 1 fresh nutmeg

## Instructions

1. Preheat oven to 180 degrees.
2. Heat olive oil in a pan over medium heat. Sauté shallot and garlic until soft and translucent. Add mushrooms and cook until golden brown.
3. Remove mushrooms from pan, chop finely, and mix with a dash of balsamic vinegar. Set aside.
4. Make béchamel sauce: Melt butter in a pan over medium heat, add flour, and whisk to form a roux. Cook for 1-2 minutes. Gradually add milk, whisking constantly to avoid lumps. Season with fresh nutmeg and pepper. Simmer until slightly thickened.
5. Remove béchamel from heat and mix with chopped mushrooms and a large spoonful of ricotta.
6. In a baking dish, start with a thin layer of the sauce. Layer lasagne sheets (3 or 4). Spread a layer of sauce, sprinkle with Parmesan cheese. Repeat layers. Finish with a layer of sauce, remaining ricotta in small dollops, extra thyme and the rest of the Parmesan cheese.
7. Loosely cover the baking dish with aluminum foil and bake for 25-30 minutes. Remove foil and bake for another 10-15 minutes or until golden brown and bubbly. Let cool for 10-15 minutes before serving.

## Equipment

- oven
- pan
- baking dish

## Source

- Original video: https://www.instagram.com/p/DEUSr4SoXlr/?img_index=1
- Recipe page: https://www.cliprecipe.com/recipe/6399d1e7-ea16-40e8-a23b-64b78303f597
- Extracted: 2025-01-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt