Argyro Barbarigou: Instant lasagne with rich cream and sauce!

Make these crumbly lasagna to see that even from the recipes of the Imperial recipes, there is no perfect taste.

Recipe ingredients

16 lasagne
1/4 cups olive oil
1 kg mushrooms freshly chopped
2 onions finely chopped
1-1 / 2 fl. chopped
uncooked walnuts
2 packs chopped tomatoes
pepper a
little crispy cheese (optional)

For the fascinating beamel

100 g margarine or oil
100 g flour
1 liter soy milk or vegetable broth a
little nutmeg


For sauce with mushrooms

Heat the oil on a high heat and sauté the mushrooms. Let them drink their liquids. Put the onions and let them wither. Add the tomatoes and simmer for 10 minutes. Salt pepper. Add walnuts to the sauce after cooking.
For the fascinating beamel

Melt the margarine and sprinkle with the flour. Bake by stirring for 1-2 minutes. Remove the saucepan for a while. Gradually and always stirring, we add hot soy milk. Return to the heat and let the cream tied. Salt and rub nutmeg.

In a refined buttered pan, put a spoonful of beesamel. We make a layer of lasagna and pour with sauce with mushrooms. Sprinkle with a little crusty cheese.

Repeat until the materials finish. Sauce with mushrooms, balsamel, cheeses. Cover with the last lasagna.

Pour with the rest of the balsamel. Cover the tin with aluminum foil.

Bake for 25 minutes at 180-200 degrees C, uncover and continue cooking for 15-20 minutes further until the surface is slightly browned.

Allow to stand in an off oven for 10 minutes to pull out the fluids.