Lasagna with mushrooms and cheese for a hearty dinner according to the recipe of a Hell's Kitchen contestant

It is believed that people knew how to cook dishes like lasagna in ancient Rome. Today, almost everyone has heard of it. And some have even tried to cook it. There are many recipes – each Italian province boasts its way of cooking this dish.

Hell's Kitchen (New Channel) contestant Olena Okhotnyk shared with FoodOboz an exclusive recipe for a delicious lasagna with mushrooms and brie cheese.

Ingredients:

• Lasagna sheets - 10 pcs.
• Pesto sauce - 200 g
• Mushrooms - 150 g
• Pecorino cheese - 100 g
• Brie cheese - 100 g
• Garlic - 1 clove
• Milk - 900 ml
• Flour - 50 g
• Butter - 50 g
• Olive oil - 2 tbsp.

Method of preparation:

1. First, make the bechamel sauce: melt the butter in a saucepan, add the flour, and fry.

2. Then gradually pour in the milk, stirring constantly. When the mixture reaches a boil, reduce the heat to low and continue stirring the sauce to avoid lumps. For lasagna, the bechamel should not be too thick.

3. Cut the mushrooms into thin slices.

4. Heat olive oil in a frying pan and fry a clove of garlic. You can add a few sage leaves. Remove the garlic, add the mushrooms, and fry until golden brown – 5-7 minutes.

5. While the mushrooms are cooking, cut the brie cheese into thin slices and grate the pecorino.

6. Combine the fried mushrooms with the bechamel sauce and pesto and mix thoroughly.

7. Start forming the lasagna: grease the bottom of the mold with butter. Spread a little sauce on the bottom, then put the first layer of lasagna sheets. Spread the sauce over the sheets and sprinkle with grated pecorino. Cover with a layer of pasta, which is also greased with sauce, and lay out the brie slices. Repeat the procedure several times.

8. Spread the mixture of bechamel and pesto with mushrooms over the top layer of pasta and sprinkle with grated pecorino.

9. Put the lasagna in the oven, preheated to 200 C, for 30 minutes.

10. Turn off the oven and leave the lasagna in it for another 10 minutes.

"Before serving, you can sprinkle the lasagna with roasted pine nuts or garnish with mushrooms and herbs," advises Olena.