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Pasta sheets for lasagna--a pack of sheets (about 500g) will be enough for 4 or 5 lasagnas
Make Sauce:
When mixture starts to bubble, add milk and increase heat. Stir while whipping until mixture starts to boil. Remove from heat, add salt and nutmeg.
Make Tomato Mixture:
Add mushrooms, parsley, mix and cook for 1-2 minutes.
Add tomatoes and stir for one minute. Remove from heat and season with salt, pepper, oregano.
Assembly:
Layer of lasagna sheets. Pour half of the sauce (about 3 ladles) on top.
Very carefully arrange tomato mixture on sauce. Sprinkle with half of the cheese. Repeat and finish with grated cheese.
Bake for about an hour. Turn oven off, but leave in oven 1 more hour.
Poster's Notes:
Posted by Raya Tarab, Z'L
Nutritional Info Per Serving: N/A
200g (7 oz.) Kashkaval (sharp smoked cheese, like Provolone) cheese, grated
100g (3 oz.) butter or margarine
Salt, pepper, grated nutmeg, oregano
7 tbsp. flour
1 liter (about 2 pints) milk
Olive oil
2 crushed garlic cloves
500g (1 lb.) fresh mushrooms sliced (see note)
100g (3 oz.) chopped fresh parsley (see note)
1 large can (800g, about 2 lb.) crushed tomatoes
Melt butter over low heat, when melted add flour, and mix very well.
Fry garlic until it whitens.
Preheat oven to 350°F. Grease a deep rectangular pan.
Instead of fresh mushrooms, I use 2 cans of chopped mushrooms. Instead of fresh parsley, I use frozen chopped. Since I tried the recipe in the original form and in the short cut version, I can vouch the difference in taste is practically nil.