Mushroom Lasagna

Ingredients

Lasagna - 12 sheets

Mushrooms - 400 g

Ham - 300 g

Tomatoes - 8

Onion - 1

Leek - 100 g

Garlic - 1 clove

Herbs

Cheese - 250 g

Olive oil

Salt

Ground black pepper

Spices

Milk - 1000 ml

Flour - 4 tbsp

Butter - 100 g

In a small amount of olive oil, fry the onion, sliced into half rings, and garlic until golden brown.

Add 5 tomatoes (diced) to the onion-garlic mixture (reserve the remaining tomatoes for garnishing the top layer of lasagna), leeks (sliced into rings or half rings), and some of the herb mixture, and simmer until thickened.

 Add the mushrooms to the same vegetable mixture and simmer until tender; the mixture should not be watery. Season with salt and pepper, mix with the spices, and set aside.

Now we'll prepare the béchamel sauce. Melt the butter in a saucepan, add the flour, and gently fry, stirring thoroughly. Then gradually pour in the milk, stirring constantly, and reduce the sauce until the consistency of light sour cream.

Cut the ham into cubes, finely chop the herbs, grate the cheese, and slice the tomatoes.

Place the lasagna noodles in an ovenproof dish. Add half the vegetable mixture as a second layer. Add half the ham as a third layer. Pour the sauce over the top layer and sprinkle with some of the cheese and herbs. Pour the sauce over the top layer and sprinkle with cheese. 

Bake the lasagna in the oven for 20 minutes at 180-200 degrees Celsius. After 20 minutes, remove the lasagna, top with tomato slices, sprinkle with the remaining cheese and herbs, and bake for another 20-25 minutes.

Enjoy!