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🍝 Mushroom Lasagne

534 kcal · 30 min · 4 servings

Ingredients

• 300 g brown mushrooms
• 4 spring onions
• 2 garlic cloves
• 3 tbsp vegetable oil
• 300 g mixed minced meat
• 200 g crème fraîche
• salt
• pepper (from the mill)
• 1 tsp fresh chopped thyme
• 1 tsp fresh chopped rosemary
• 4 large lasagna sheets
• butter (for the dish)
• basil (for garnishing)

Instructions

1. 1. Preheat the oven to 220 degrees Celsius with top and bottom heat.
2. 2. Clean the mushrooms and slice them.
3. 3. Wash the spring onions, shake them dry, and slice them into thin rings.
4. 4. Peel the garlic and chop it finely.
5. 5. Heat 2 tablespoons of oil in a pan.
6. 6. Sauté the garlic and spring onions for 1 to 2 minutes.
7. 7. Add the mushrooms and fry them quickly while stirring.
8. 8. Remove the mushroom mixture from the pan and set it aside.
9. 9. Heat the remaining oil in the same pan.
10. 10. Add the minced meat and fry it until crumbly.
11. 11. Return the prepared mushrooms and spring onions to the pan.
12. 12. Stir the crème fraîche into the mixture.
13. 13. Season everything with salt, pepper, and the herbs.
14. 14. Parboil the lasagne sheets in boiling salted water for 10 minutes.
15. 15. Remove the sheets using a slotted spoon.
16. 16. Let the sheets drain on a kitchen towel.
17. 17. Grease a baking dish with butter.
18. 18. Place one quarter of the lasagne sheets into the dish.
19. 19. Spread some of the mushroom filling over the sheets.
20. 20. Fold the sheets over the filling.
21. 21. Add more mushroom filling on top.
22. 22. Fold the sheets in again.
23. 23. Repeat this process until all sheets have been folded three times.
24. 24. Use all the filling for the layers.
25. 25. Finish the lasagne with a little filling.
26. 26. Bake the lasagne in the preheated oven for 7 to 10 minutes.
27. 27. Remove the lasagne from the oven.
28. 28. Garnish it with basil leaves.
29. 29. Serve the lasagne hot.

Nutrition per serving

• kcal: 534
• Protein: 23 g · Fett/Fat: 37 g · Carbs: 28 g