1. Cut the mushrooms and carrots into slices. Finely chop the parsley. Heat the lard in a large pot, and stew the mushrooms and carrots in the lard. Stir the parsley, tomatoes, and herbs into the mix. Season with salt and pepper. 
  2. For the sauce, heat the butter in a saucepan and lightly fry the flour. Slowly add the milk while stirring, until smooth. Reheat. Add the stock, bring to a boil, and simmer over low heat for 7 minutes. Cut the Roquefort cheese into cubes and melt them into the sauce. Season with pepper and nutmeg. 
  3. Put alternate layers of cheese sauce, lasagne sheets, and mushroom mix in a tray. Finish with cheese sauce and sprinkle Parmesan cheese on top.
  4. Bake on the middle rack in a 200°C preheated oven for 30 minutes. Then let it rest in the oven for 10 minutes.


Ingredients for 4 people:
  • 400g oyster mushrooms
  • 400g mushrooms
  • 100g carrots
  • 250g crushed tomatoes
  • 250g lasagne sheets
  • 1 bunch parsley
  • 1 teaspoon herbes de Provence
  • 3 tablespoons butter
  • 5 tablespoons flour
  • 250ml milk
  • 250ml vegetable stock
  • 50g Roquefort cheese
  • 50g grated Parmesan cheese
  • Nutmeg
  • 3 tbsp. LARU lard with onions
  • Salt and pepper