Finn-Erik Cooks - Mushroom lasagna with browned butter bechamel sauce

Recipe below video.

Lasagna serving 4 you need:

• 800 grams of mushrooms - I use 600 g Italian brown Cremini (aromasopp) and 200 grams of Portobello mushrooms.
• 190 grams of propper butter
• 75 grams of fine wheat flour
• 2,5 dl of propper chicken stock - note that bullion or fond will not do the job
• 1 liter of whole milk
• 8-10 lasagna sheets - I use Barilla
• 2 carrots
• 2 stalks of celery
• 2 shallots
• 1 clove of garlic
• Parmesan cheese
• 1 tbs freshly grated nutmeg
• 1 ts chili powder
• 2 ts celery salt
• 1 ts freshly grounded black pepper
• 1/2 dl soy sauce
• 2 dl dry white wine
• Olive oil

Get everything ready.
Finely chop carrots, celery, shallots, garlic and mushrooms. 
Heat some olive oil in a cast iron casserole (or other large casserole) and add carrots, celery and shallots. Cook until they start browning. Get the mushrooms in with stock, wine and soy sauce. Cook and reduce at medium high until 90% of the liquid is absorbed.

Make the bechamel sauce.
Pour milk into a casserole and add the finely chopped garlic. Heat gently until ir reaches 80-90 degrees Celcius. 
Brown the butter by adding it to a separate casserole and applying medium high heat. Each stove is different, I use 7 out of 9 on mine. Once the butter has melted keep a close watch. At an instance the butter will create a light brown foam. This means the browned butter is done. Pull it off the heat to prevent burning and scrape the bottom for the caramelized milk proteins.

Add flour to the butter and whisk so there are no lumps. Place the casserole on medium heat and add the heated garlic milk. Stir. Get the spices in. Celery salt, pepper, chili and nutmeg. Taste and adjust the flavours to your likings.

Assemble the lasagna.
Cover the inside of an oven proff pan with a thin layer of olive oil.
Start with a layer of bechamel sauce, then a layer of lasagna sheets. Continue with the mushrooms and then grate a layer of Parmesan on top of that. Continue building.
​Finish with a generous amount of Parmesan on top and cook in a 220 pre heated oven for 20 minutes.

Let the lasagne set for 20-30 minutes before enjoying it. 
Mark that this dish will taste even better if keep in fridge over night and re-heated next day. Serve with nice bread and butter.

This dish is also excellent for freezing and re-heating on bizzi days.