← All recipes

🍝 Lemon Mushroom Lasagna

724 kcal · 30 min · 4 servings

Ingredients

• 1 organic lemon
• 100 g parmesan
• 600 g button mushrooms
• 1 tbsp olive oil
• salt
• pepper
• 250 g snow peas
• 50 g butter
• 40 g wheat flour Type 1050
• 750 ml milk (1.5% fat)
• nutmeg
• 250 g whole wheat lasagna sheets
• 200 g cocktail tomatoes
• 2 bunch basil
• 150 g mozzarella

Instructions

1. 1. Wash the lemon under hot water and pat it dry.
2. 2. Finely grate the lemon zest and squeeze out the juice.
3. 3. Grate the Parmesan finely.
4. 4. Clean the mushrooms and slice them thinly.
5. 5. Heat the oil in a large pan.
6. 6. Fry the mushrooms in batches until well browned.
7. 7. Season the mushrooms with salt and pepper.
8. 8. Remove the mushrooms from the pan.
9. 9. Mix the mushrooms with one tablespoon of lemon juice.
10. 10. Wash the snow peas and trim the ends.
11. 11. Blanch the snow peas in boiling salted water for two to three minutes.
12. 12. Remove the snow peas.
13. 13. Shock them with cold water to stop the cooking process.
14. 14. Drain the snow peas.
15. 15. Melt the butter in a pot until it foams.
16. 16. Stir the flour into the butter.
17. 17. Sauté the mixture briefly until light while stirring.
18. 18. Gradually add the milk.
19. 19. Stir continuously until the sauce is smooth.
20. 20. Simmer the sauce over low heat for about ten minutes.
21. 21. Stir half of the Parmesan into the sauce.
22. 22. Season the sauce with salt, pepper, nutmeg, lemon zest, and lemon juice.
23. 23. Taste the sauce and adjust seasoning if needed.
24. 24. Cook the lasagna sheets in boiling salted water according to the package instructions.
25. 25. Drain the pasta.
26. 26. Shock the pasta with cold water.
27. 27. Drain the pasta again.
28. 28. Lay the pasta sheets on a damp kitchen towel.
29. 29. Wash the tomatoes and halve them.
30. 30. Wash the basil and shake off excess water.
31. 31. Pluck the basil leaves.
32. 32. Drain the mozzarella.
33. 33. Slice the mozzarella thinly.
34. 34. Place a layer of pasta sheets in the lasagna dish.
35. 35. Top the pasta with the mushrooms.
36. 36. Distribute the snow peas on top.
37. 37. Place the tomato halves on top.
38. 38. Sprinkle basil leaves over it.
39. 39. Place the mozzarella slices on top.
40. 40. Pour some béchamel sauce over everything.
41. 41. Layer the remaining ingredients in the same way.
42. 42. Finish with a layer of pasta sheets.
43. 43. Cover the top layer with béchamel sauce.
44. 44. Sprinkle the remaining Parmesan over the lasagna.
45. 45. Preheat the oven to 200 degrees (convection 180 degrees; gas mark 3).
46. 46. Bake the lasagna for about 40 minutes.

Nutrition per serving

• kcal: 724
• Protein: 40 g · Fett/Fat: 34 g · Carbs: 64 g