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🍝 Vegetarian Mushroom Lasagna

602 kcal · 30 min · 4 servings

Ingredients

• 450 g mixed mushrooms (e.g. oyster mushrooms, shiitake, button mushrooms)
• 2 onions
• 4 garlic cloves
• 2 tbsp olive oil
• 350 g chunky tomatoes (can)
• 1 tsp dried thyme
• salt
• pepper
• 1 tbsp butter
• 2 tbsp wheat flour Type 1050
• 400 ml milk (1.5% fat)
• 100 ml whipping cream
• 1 pinch nutmeg
• 12 whole grain lasagna sheets
• 100 g Montello cheese (30% fat in dry matter)

Instructions

1. 1. Clean the mushrooms and wipe them with a damp kitchen towel. Slice the mushrooms.
2. 2. Peel the onions and garlic. Finely chop both ingredients.
3. 3. Heat the olive oil in a pan. Sauté the onions and garlic until translucent.
4. 4. Add the mushroom slices. Fry them while stirring over medium heat until the liquid has evaporated.
5. 5. Add the tomatoes. Simmer the mixture for 3 minutes.
6. 6. Season the mushroom-tomato mixture with thyme, salt, and pepper.
7. 7. Heat the butter in a pot. Whisk in the flour.
8. 8. Gradually add some milk and stir vigorously until the milk is used up.
9. 9. Add the cream and continue stirring until a smooth, lump-free sauce is formed.
10. 10. Season the béchamel sauce with salt, pepper, and freshly ground nutmeg.
11. 11. Place some of the mushroom-tomato mixture into a baking dish. Pour some béchamel sauce over it.
12. 12. Place lasagna sheets on top. Repeat this process until 3 to 4 layers have formed.
13. 13. Finish the lasagna with a final layer of lasagna sheets. Pour the remaining béchamel sauce over it.
14. 14. Grate the cheese and sprinkle it over the lasagna.
15. 15. Preheat the oven to 180 degrees (convection 160 degrees or gas mark 2 to 3).
16. 16. Bake the lasagna for 35 to 45 minutes until golden brown.
17. 17. Remove the lasagna from the oven and serve.

Nutrition per serving

• kcal: 602
• Protein: 27 g · Fett/Fat: 27 g · Carbs: 62 g