Polish-style lasagna

  • 4 slices of lasagne pasta
  • 500 g mushrooms
  • 2 shallots
  • 50 g dried wild mushrooms
  • 110 g Łaciate extra butter
  • 100 g wheat flour
  • 500 ml Łaciate milk 3,2% fat
  • 1 lemon
  • 200 g Łaciaty natural cream cheese
  • 200 g MLEKPOL Gouda cheese
  • Tiny pickled cucumbers
  • Rapeseed oil
  • Spices: Dried tarragon, dried parsley, whole nutmeg, black pepper, sea salt
Description and Recipe

Finely cut the pepper into cubes and fry in oil. Slice the mushrooms, add in and fry until they evaporate water. Mull the dried wild mushrooms into powder and add to the mushrooms. Season to taste with tarragon, parsley, salt and black pepper.


Béchamel sauce:

Melt 100 g Łaciate extra butter in a saucepan, add the flour and stir until the ingredients are combined. Boil Łaciate milk 3,2%, fat in a separate saucepan, add to the mixture of butter and flour. Stir thoroughly. Squeeze in the lemon juice. Season to taste with salt and freshly ground nutmeg. Mix together.

Pour the sauce into a greased casserole dish so that it covers the bottom. Then layer the lasagne sheet, the mushrooms with onions, Łaciaty natural cream cheese, next portion of the sauce and a grating of MLEKPOL Gouda cheese. Repeat, starting from the lasagne sheets. Finish with a layer of pasta topped with several slices of mushrooms. Put the casserole in the oven preheated to 210°C and bake for about 30 – 40 minutes.

Serve with tiny pickled cucumbers.