If necessary, blanch the sheets of pasta and let them dry on a clean, dry cotton cloth. Go on to assemble the mushroom lasagna.
Put a light layer of béchamel in the pan and cover with the pasta. Add the béchamel, grated cheese and mushrooms. Cover with a layer of pasta and proceed like this until all the ingredients are used up. Finish the lasagna with a layer of béchamel and grated cheese.
Bake the lasagna at 180 ° C for 25-30 minutes.
For a vegan mushroom lasagna, you can use a vegan béchamel sauce or make it yourself with unsweetened soy milk and margarine. Replace the grated cheese with finely chopped cashews. Choose porcini mushrooms or mixed mushrooms according to taste, but remember not to cut them too small so that they remain consistent after cooking. Mushroom lasagna can be frozen both before and after cooking in special covered containers.