For the lasagna with mushrooms, dice celery and onions, sauté in olive oil. Cut mushrooms into small pieces, add, steam for 5 minutes until soft, season with salt and freshly ground pepper.
Remove mushrooms from pan, fry bacon until crispy. Coarsely grate cheese. Pour some béchamel sauce into a mold, then alternate layers of lasagna bacon, mushrooms, plates, béchamel sauce and cheese.
Salt and pepper each layer. Bake in a preheated oven at 200 °C for half an hour covered and 15 minutes open.
Preparation Tip:
Use a spicy bacon for the lasagna with mushrooms for a sophisticated touch.
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