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🍽️ Vegetable Mushroom Lasagna

405 kcal · 30 min · 4 servings

Ingredients

• 500 g chanterelles (or other mushrooms)
• 1 onion
• 1 tbsp butter
• 2 tbsp spelt whole wheat flour
• 300 ml vegetable broth
• 250 g crème fraîche
• salt
• pepper
• 1 tbsp lemon juice
• 0.5 bunch thyme
• 1 zucchini
• 1 tomato
• 125 g whole wheat lasagna sheets
• 50 grated parmesan

Instructions

1. 1. Clean the mushrooms and cut them into small pieces depending on their size.
2. 2. Peel the onion and chop it finely.
3. 3. Heat the butter in a pan.
4. 4. Sauté the onions over medium heat until they become translucent.
5. 5. Add the mushrooms to the pan.
6. 6. Remove the mushrooms from the pan as soon as they have released their liquid.
7. 7. Dust the fat residue in the pan with flour.
8. 8. Let the flour toast briefly.
9. 9. Pour in the broth while stirring.
10. 10. Let the sauce thicken briefly.
11. 11. Stir the crème fraîche into the sauce.
12. 12. Return the mushrooms to the sauce.
13. 13. Season the sauce with salt, pepper, and lemon juice.
14. 14. Wash the thyme and shake it dry.
15. 15. Set aside half of the thyme.
16. 16. Pluck the remaining thyme leaves.
17. 17. Stir the thyme leaves into the sauce.
18. 18. Clean and wash the zucchini.
19. 19. Slice the zucchini into very thin slices.
20. 20. Clean and wash the tomatoes.
21. 21. Slice the tomatoes into thin slices.
22. 22. Layer the mushroom sauce and lasagna sheets alternately in a baking dish.
23. 23. Also layer the zucchini slices alternately.
24. 24. Finish the lasagna with a layer of mushroom sauce.
25. 25. Distribute the tomato slices over the sauce.
26. 26. Sprinkle the lasagna with Parmesan cheese.
27. 27. Preheat the oven to 180 °C (convection 160 °C or gas mark 2–3).
28. 28. Bake the lasagna for approx. 35–40 minutes.
29. 29. Garnish the finished lasagna with the reserved thyme.
30. 30. Serve the lasagna hot.

Nutrition per serving

• kcal: 405
• Protein: 15 g · Fett/Fat: 26 g · Carbs: 29 g