Lasagne rolled with ham and mushrooms
Remove the stems from the mushrooms, wipe them and slice them finely. Cook them in a sauté pan with a knob of butter, salt and pepper, until they no longer release water, set aside.
Prepare the béchamel by melting the butter in a saucepan, add the flour, whisk for 20 seconds then add the 40 cl of milk little by little. Whisk until it thickens between each addition of milk. Take 100 g that you reserve, salt and pepper the rest and add the Parmesan then the mushrooms and 1 tbsp of parsley sprigs, mix.
Cut the lasagna in 2, cover with a tablespoon of mushroom béchamel, spread well then place the slice of ham and another 1 spoon of béchamel, roll up and place in the dish.
Arizona Sunshine Lemon Pie
Slow Cooker Beef Brisket
Okay, I’m normally used to using green tomatoes, but wow, did these taste even better!.
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10 minutes pizza rolls out of the oven
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This was a staple from Granny every year, and I always spaced on taking notes. Super pumped to find a close match!