Men’s Mushroom Lasagna

Have fun preparing this mushroom dish!

Knot the flour, eggs, oil and salt into a smooth dough, dust with flour and rest covered for 1 hour. In the meantime, soak the men’s mushrooms in warm water. Clean carrots, cut into strips about 4 cm long. Sauté in hot butter, extinguish with whipping cream and simmer on low heat for about 8 minutes. Finely dice onion. Remove seeds from peppers and dice finely. Clean mushrooms in detail, chop parsley. Cut the cheese into slices.

Roll out the pasta dough with a pasta machine or pasta walker to a thickness of 1 to 2 mm, cut into lasagne sheets (approx. 6 x 12 cm). Cook in portions in boiling hot salted water for 5 to 6 min, drain spread out on a kitchen towel. Layer the noodle sheets alternately with the mushroom-carrot mixture and the cheese slices in a greased gratin dish. Sprinkle a few carrots on the last layer of noodles and top with a few strips of cheese. Put the dish on the rack in the oven and bake.

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