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Mushroom Lasagna with Bechamel and Bolognese Sauces
Mushroom Lasagna with Bechamel and Bolognese Sauces
"Mushroom lasagna prepared with bechamel and bolognese sauces. This unusual twist of two sauces combined to make the world’s most beloved casserole will invoke memories of your first lasagna: decadent layers of broad, flat pasta softened with overflowing sauces, resulting in a thousand different sparklets of flavor at once. Lasagna of today is straight outta Aleksandra’s kitchen. The first surprising thing about this lasagna are the two classically different first-rate sauces that are combined for a lavish finish. The second surprising thing is the result of the first. Due to the volume and richness of sauces, the actual lasagna pasta needs not be precooked. When it comes out of the oven, this lasagna is soft and moist."
Serves6 People
Preparation Time30 min
Cooking Time20 min
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kmcartoonity 62072 74
Sep 08, 2017
It is not uncommon in Italian cuisine to use two sauces. I have seen this done many times. I make my own spinach lasagna noodles at home and show them off in between layers of a cheesy beschamel sauce and a homemade san marzano tomato and carrot marinara sauce. The result is so pretty and it sort of reminds me of the green, red, and white colors of the Italian flag! I can't wait to try this mushroom version!
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