Lasagna with ham, mushrooms and pickles

Submitted by enr on 01 Jul 2012
1 liter of bechamel sauce
15 sheets of lasagna
400 g ham
300 g mushrooms
300 g cheese
200 g processed cheese
1/2 jar (800 g ) pickles
# For the tomato sauce:
400 ml canned tomatoes
3 tbsp sunflower oil
5 tbsp water
1 tbsp universal seasoning for cooking
1 tsp savory
1 bay leaf
2-3 cloves garlic
Lasagna with ham, mushrooms and pickles
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First Prepare tomato sauce in a small saucepan cook about 5 minutes the tomatoes with the oil, water and spices. In a buttered baking dish arrange 1/3 of the peel and pour a small portion of tomato sauce, then arrange half of the shredded ham. Pour bechamel sauce, then arrange the first half of sliced ​​cucumber, and on them and half mushrooms (also cut into thin slices). Again pour the Bechamel sauce and put a new line peel, and on them again in the same order: tomato sauce, ham, Bechamel, pickles, mushrooms, Bechamel. Place the last line of peel and pour tomato sauce first, and then with Bechamel. Arranged lasagna bake in preheated oven 40 minutes on 180C. About 5 minutes until ready on lasagna ranks processed cheese (cut into rings) and sprinkle with plenty of grated cheese. Lasagna is dopicha for the remaining 5 minutes. * pan lasagna prepared in advance for instructions on the package way.
1 user
01 Jul 2012


recipe is great and the meal was very nice! But I put bacon instead of ham and finally sprinkled with parsley. :)