- champignons - 400 Grams
- egg - 4 pieces
- flour - 400 Grams
- garlic - 1 tooth
- parsley (chopped) - 1 st. a spoon
- béchamel sauce - 230 milliliters
- cheese "Parmesan" - To taste ((grated))
- pepper - To taste
- cognac - 80-100 milliliters
Prepare the dough, let it stand, roll out and cut into square plates. Prepare the Béchamel sauce, peel the mushrooms and cut into slices. Rinse them in a frying pan in a small amount of butter with finely chopped garlic, add salt, pour the cognac and continue to fry, only at the very end of adding parsley. Mix together with sauce, salt. Cook lasagna in salt water, where to add two tablespoons of vegetable oil, and lay it on a clean cloth. Then lay the dough plates in layers in an oiled frying pan, between each two layers make a layer of sauce and mushrooms. The top layer of the dough abundantly sprinkled with grated cheese, put on top of the pieces of butter. Put in the oven for 20-25 minutes.
Servings: 10