Products Needed:
2/3 lb (350 gm) lasagna sheets
1 1/3 lb (500 gm) mushrooms, fresh or frozen
6 tomatoeses
1 cup cheese, grated
2 carrots
1 onion
1 clove garlic
5 tbsp vegetable oil
1 tsp coriander leaves, chopped finely
1 tsp ketchup
salt
ground ground pepper
greens
Bechamel Sauce:
1/2 cup milk
2 tbsp wheat flour
ground pepper, ground nutmeg
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Directions: Chop onion and garlic. Cut tomatoes finely. Dice peeled carrot finely, slice mushrooms finely. Dice 2/3 cheese, grate the rest. Preheat vegetable oil. Fry onion , garlic and carrot, stirring, add mushrooms and fry for 5 minutes. Then add tomatoes, cardamom greens, ketchup, salt and pepper and simmer for 10 minutes. Cook down the mass to evaporate excess liquid.
Boil lasagnas in much salted water for 10 minutes al dente.
To make sauce, boil milk, dry flour over heat until golden, cool and dissolve in a portion of the cooled milk. Mix with the rest milk, season with salt, pepper and nutmeg to taste. Simmer for 5 minutes.
In a greased baking pan put in layers lasagna sheets, vegetables with mushrooms, cheese, pouring with the sauce from time to time. Put the lasagnas sheets lastly, cover with the remained sauce, sprinkle with cheese ands bake in an oven at 180C for 30 minutes. Garnish with greens.
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