Chanterelles and roasted veggies lasagna
Lasagna is a nice family dish to share. The good part of this dish is that you can combine it with many different ingredients, so get creative!
Serves 6 persons
For the chanterelles
1 Lb of fresh chanterelles (or 40g of dried chanterelles)
1 medium onion
2 cloves of garlic
1 knob of butter
salt and pepper
For the oven roasted veggies
2 medium zucchinis
5/6 small sweet peppers
salt and pepper
For the lasagna
100g to 150g of lasagna
100ml of milk
50g of grated cheese
For the béchamel sauce
50g of butter
5 Tbsp of flour
500ml of milk
100g cheese (feta or cheddar or mozzarella)
1 Tsp nutmeg
Step 1: preparing and roasting the veggies
Cut the zucchinis in thin strips, lengthwise.
Cut the sweet peppers in half (or quarter depending on the size).
Put them in an oven plate and sprinkle with olive oil, salt and pepper.
Roast in the oven for 15-20 minutes until golden and crispy.
Step 2: preparing the chanterelles
Chop finely your onions and garlic.
Dry sauté your fresh chanterelles in a pan (see the technique of dry sauté here: http://www.thekitchn.com/technique-dry-sauteing-105133)
When they start to stick to the pan, add a knob of butter and some olive oil. Add the onion and the garlic.
Sauté until the chanterelles turn golden.
Step 3: preparing the béchamel sauce
Melt the butter at medium heat in a pot. When it is completely melted, add the flour (the consistency should look rough, so adjust in consequence the flour).
Stir for about a minute.
Add the milk bit by bit, stirring constantly. When the texture of the béchamel sauce starts to thicken, turn the heat off. Set aside when the sauce is thick enough to your taste.
Add the teaspoon of nutmeg, salt/pepper and the cheese. Stir until the cheese is completely melted (if you are using feta cheese, don’t put it in the béchamel sauce!).
Step 4: forming the lasagna
Layer 1: Start with a layer of lasagna (the bottom of your plate should be covered with the lasagna).
Layer 2: Add 1/3 of the chanterelles and 1/3 of oven-roasted veggies. Sprinkle a bit of milk (and feta if you have chosen to do your lasagna with this cheese).
Layer 3: Cover with 1/3 of the béchamel sauce.
Repeat the same process (layer 1, 2, and 3) one more time.
For the last layer, repeat the same process, but finish with the grated cheese on top of the lasagna.
Cover with aluminum foil.
Bake for 30-40 minutes, uncover the lasagna and finish with a quick broil to grill the cheese on top of your lasagna.
Eat straight away! You can serve this dish with a salad on the side.
Final step: EAT AND ENJOY!