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Fried Lasagna Stuffed with Mushroom Bechamel Sauce

On this occasion, Carlos Maestre reinterprets the traditional lasagna from a structural and striking perspective: instead of baking layers of pasta, he fries them after assembly. Instead of conventional pasta, he uses spinach crepes. And instead of a classic béchamel sauce made with roux, he incorporates GELCREM HOT as a functional texturizer. The result is a visually stunning, technically impeccable and sensorially surprising dish.

Mushroom Bechamel with Gelcrem Hot: smart substitution of cornstarch

In a traditional baked lasagna, the béchamel sauce can be made with roux without major complications. However, when the preparation is to be frozen and then fried, the technical requirements change radically. This is where the choice of texturizer becomes decisive.

The chef uses Gelcrem HOT as a direct substitute for cornstarch, a technical change that transforms the behavior of the béchamel under extreme conditions:

Resistance to freezing: many texturizers, including conventional cornstarch, suffer syneresis (water separation) after freeze-thaw cycles. Gelcrem Hot keeps the structure of the béchamel intact, preventing water from separating and generating ice crystals that break the creamy texture.
Stability during frying: when frozen lasagna is immersed in hot oil, the thermal transition is abrupt. A poorly stabilized béchamel sauce can liquefy, explode or lose creaminess. Gelcrem Hot ensures that the béchamel maintains its body and silky texture even under the thermal shock of frying.
Creamy texture with no residual starch: cornstarch, although functional, can leave a slightly grainy or pasty sensation if not cooked properly. Gelcrem HOT produces a clean, smooth, melt-in-the-mouth béchamel sauce with no trace of starch in the mouth.
Clean label: being a native starch, Gelcrem HOT allows the ingredient to be declared simply as “starch” instead of complex additives, maintaining product transparency.

Visual result: color, contrast and appeal

The end result is a dish that appeals to the eye before it reaches the palate. The vibrant green of the spinach crepes contrasts with the white of the béchamel and the crispy golden brown of the frying. When the lasagna is cut, the layers are clearly revealed, showing the internal structure of the assembly. It is a dish that invites to be photographed, shared and, above all, tasted.

Fried Lasagna Stuffed with Mushroom Bechamel Sauce

Ingredients

Bechamel
- 80g -
  Onion brunoise
- 150g -
  Chopped mushroom
- 50g -
  Soy sauce
- 500g -
  Whole milk
- 45g - Gelcrem Hot
- 15g - Instangel
- 300g -
  Frying oil
- 2g -
  Ground black pepper
- 5g -
  Salt
Spinach pancakes
- 125g -
  Flour
- 1u -
  Egg
- 250g -
  Whole milk
- 40g -
  Spinach
- 7g -
  Salt
- 10g -
  Butter

Prepared by

Bechamel
1. In a frying pan, with a little olive oil, fry the onion previously cut in brunoisse.
2. Once browned, add the chopped mushrooms and sauté over high heat to release all the water .
3. In a pitcher, mix the milk with the Instangel and the GELCREM HOT with the mixer so that everything is well integrated.
4. Deglaze with the soy sauce and add the milk mixture.
5. Cook over medium heat, stirring constantly.
6. When it begins to thicken, lower the heat a little, finish cooking and add salt and pepper to .
Spinach pancakes
1. Blanch the spinach and cut the cooking in water and ice.
2. In a bowl, combine all the ingredients and blend at maximum speed.
3. Heat a frying pan and grease it with butter.
4. Make the pancakes, approximately 7-8 are enough, when they are cold, put one on top of the other and cut them to size with the mold.
Assembly: Deep-fried lasagna stuffed with mushroom and soy bechamel sauce with spinach crepes
1. With the same mold we used to cut the pancakes, film the whole pan and cut one side of it.
2. Put crepe as a base and fill with the Bechamel sauce, assemble 4 layers and finish with a layer of crepe.
3. Freeze for 24 hours and unmold. Cut the cubes to the desired size, dip in flour, egg and bread crumbs.
4. Fry at 160/170 degrees. (this controls the defrosting of the interior).
5. Drain on absorbent paper and plate.