Lasagna curgete and mushrooms

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  • Onion: 1
  • Garlic: 4
  • Olive oil: A wire
  • Mushrooms: 1 can ( /- 700 g)
  • White wine: A wire
  • Curgete great: 1
  • Bechamel: 1 Package (500 ml)
  • Pasta for lasagne: 1 Package (500 g)
  • Ketchup: The taste
  • Sauce of basil/pesto: The taste
  • Cheese Mozarela grated: The taste


Make a slight stir-fried with onion, garlic and olive oil. When you are douradinho and onions are transparent, add the mushrooms and cool off with a little white wine. Cut into very thin strips of curgete cutting in the sense of the length for your dates and book.

On a serving platter going to the oven put a little bit of bechamel and cover with a plate of lasagna. Over the mushrooms, strips curgete and a little bit of ketchup follow these steps successively until the end of the filling, and the latest one should be mass.

Finally cover with a little more bechamel sauce of basil/pesto, cheese mozarela crumbs and bake in the oven to 200 deg c, the hard grating.

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