Ingredients:

  • 150 g fresh mushrooms, chanterelles or porcini mushrooms;
  • 1 medium onion;
  • 1 tbsp flour;
  • 1 tbsp. fresh milk;
  • 6 sheets of lasagna;
  • 1 pinch of nutmeg;
  • a few sprigs of dill;
  • the soy sauce.

Preparation:

  1. Hard cheese rubbed on a fine grater.
  2. Mushrooms washed, cleaned, put into a saucepan, prisolit, cover with water and cook until tender, but not less than 10 minutes. Cooked mushrooms cut into thin slices.
  3. Clean the onion, wash, cut into half rings and fry until soft in vegetable oil.
  4. To the soft onions, add the slices of boiled mushrooms. The contents of the pan pour soy sauce, determining the amount of sauce by eye, stir and saute about 5-7 minutes.
  5. After this time the pan pour the sifted flour and stir it into the mushroom mass. After the flour is there to add fresh milk, again mix well and saute until a nice thick sauce. Julien finished off and remove from the heat.
  6. In a saucepan pour water, salt it and bring to boil. Sheets of lasagna in a pot with boiling water and boil for 8 minutes, then remove from the water, lightly dry with paper towels and place in a silicone form, turning basket.
  7. All the packages of cooked lasagna to fill Julien, after liberally sprinkle with cheese.
  8. Filled with a silicone form placed in the oven, preheated to 180 degrees. Stuffed with kites, bake until cheese Browning.

Ready julienne in a boat from climbing out onto a plate, garnish with sprigs of dill and serve.