Lasagna sheets- 9 nos
Mozzarella cheese- 200 gm
Butter – 100 gm
Garlic – 10 cloves chopped
Tomato – 6 nos( pureed)
Mushroom- 250 gm
Milk – 300 ml
flour- 30 gm
In a pan heat 30 gms of butter.
once the butter melts add 30 gms of flour to it and stir to make a paste.
At this stage add 300ml of milk , you will get a sauce of thick consistency .
Now add most of the grated Mozzarella cheese to the sauce and stir well, keep some aside for later.
The end product should look like this.
Mushroom and tomato sauce
Heat some butter in a pan and add the seasoning to it
Add the chopped garlic and mushrooms to it and let them sweat
Add the tomato puree and simmer for 20 minutes. check for seasoning
Assembling the dish
In a baking tray drizzle a ladle full of sauce so that the pasta doesn’t become dry at the bottom
place three sheets of pasta side by side
First spread the mushroom sauce followed by the white sauce
repeat this process for two more layers
Once the layers are done top it off with the remaining cheese and olives
Bake at 180 degrees Celsius for 25 minutes covered with a foil . Remove the foil and bake for another 20 minutes.
Tip: It’s always better to have a runny sauce because the pasta will absorb the moisture.
The sauce should be a bit salty because that’s the only salt the pasta will get.