Champignon-Leek Lasagne

A yummie lasagne is always a perfect dinner and here is one of my favourite, vegetrian recipe for a lasagne.

Ingredients:

• 250g Champignon mushrooms
• 3 leek
• 250g Lasagne sheets (premade or selfmade)
• 60g butter
• 60g flour
• ca. 700ml milk
• nutmeg
• salt & pepper
• Parmesan
• fresh Mozzarella

Cut the champignons into thin slices. Remove the dark green stuff from the leek and cut the rest into thin pieces.

Heat some neutral oil in a pan, add the mushrooms and the leek and fry them for a few minutes. Season them with salt and pepper (if you have a lemon pepper at home then go for it!).

Melt the butter in a pot. Add the flour and fry until it is golden brown. Add the milk to the pan and continuously use a egg beater. Season the Bechamel sauce with nutmeg, salt and pepper.

Put some Bechamel sauce into your casserole dish and add the first layer of lasagne sheets.

Cover them with the mushroom-leek-mix and then with the Bechamel sauce. Finish with another layer of lasagne shees. Repeat this step for 2 times.

Cover the last layer with Bechamel sauce, spread some parmesan cheese on it and add some fresh mozzarella.

Bake the lasagne at 180° C for 20-30 minutes until the top is golden brown.