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.
Zucchini Cake
It’s a surefire way to make my hubby happy, he’s always requesting thirds on this one
Jalapeno Popper Casserole
STAINS ON THE WALL, NOT PAINT: THE TRICK TO MAKE THEM DISAPPEAR IN A FLASH
‘Wheel of Fortune’ Host Pat Sajak Says ‘The End Is Near’ After 40 Years
Mongolian Ground Beef Noodles
When The Pilot Realized Why The Birds Were Flying Next to The Plane, He Began To Cry
cheese fries made from boiled potatoes
Ultimate Brioche Filled with Vanilla Cream and Chocolate Chips
