Lasagne rolled with ham and mushrooms
Remove the stems from the mushrooms, wipe them and slice them finely. Cook them in a sauté pan with a knob of butter, salt and pepper, until they no longer release water, set aside.
Prepare the béchamel by melting the butter in a saucepan, add the flour, whisk for 20 seconds then add the 40 cl of milk little by little. Whisk until it thickens between each addition of milk. Take 100 g that you reserve, salt and pepper the rest and add the Parmesan then the mushrooms and 1 tbsp of parsley sprigs, mix.
Cut the lasagna in 2, cover with a tablespoon of mushroom béchamel, spread well then place the slice of ham and another 1 spoon of béchamel, roll up and place in the dish.
Mexican Taco Lasagna
These are to die for! My hubby loves grabbing these in the morning. He couldn’t believe it was just 4 ingredients
Cheesy Chicken Spaghetti Bake
Vinegar: your precious ally to effectively clean these surfaces without damaging them!
Successfully Growing Chili Trees in Water: A Foolproof Method
Nut and Seed Oatmeal Cookies Recipe
Fajita Chicken Breasts Casserole
Classic Hearty Reuben Bake
I Accepted an Engagement Ring and Proposal from My Friend in Front of My Fiancé after Learning the Truth