🍄 Creamy Oven Lasagna with Mushrooms and Truffle Oil

Name: Creamy Oven Lasagna with Mushrooms and Truffle Oil
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g Lasagna sheets (dry); 400 g White mushrooms; 2 Stück Onions; 3 Stück Garlic cloves; 300 ml Sour cream or Crème fraîche; 150 g Shredded Gruyère cheese; 30 g Butter; 1 EL Truffle oil; nach Bedarf Salt; nach Bedarf Black pepper

620 kcal · 45 min · 4 servings

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Ingredients

250 g Lasagna sheets (dry)
400 g White mushrooms
2 Stück Onions
3 Stück Garlic cloves
300 ml Sour cream or Crème fraîche
150 g Shredded Gruyère cheese
30 g Butter
1 EL Truffle oil
nach Bedarf Salt
nach Bedarf Black pepper

Instructions

1. Preheat the oven to 200 degrees Celsius top and bottom heat.
2. Cook the lasagna sheets in salted water al dente (firm to the bite) according to package instructions. Drain them and lay them flat on a clean cloth so they do not stick.
3. Clean the mushrooms with a damp cloth and slice them thinly. Peel the onions and dice them finely. Press the garlic.
4. Melt the butter in a large pan over medium heat. Sauté the onions until translucent, then add the garlic and mushrooms. Cook everything for 10 minutes until the mushroom liquid has evaporated.
5. Remove the pan from the heat and stir the sour cream into the mushroom mixture. Season generously with salt, pepper, and a splash of truffle oil.
6. Place a thin layer of the mushroom mixture on the bottom of an ovenproof casserole dish. Cover with lasagna sheets. Repeat the layers until all ingredients are used up. Finish with a layer of sheets.
7. Sprinkle the shredded Gruyère cheese evenly over the top layer.
8. Bake the gratin in the oven for 20 minutes until the cheese is golden brown and bubbling.
9. Let the dish rest for 5 minutes before serving to allow it to set slightly.

Nutrition per serving

kcal: 620
Protein: 18 g · Fett/Fat: 32 g · Carbs: 65 g