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🍝 Vegetable Lasagna with Mushrooms and Tomatoes

659 kcal · 30 min · 4 servings

Ingredients

• mushrooms, white 50 g
• vine tomatoes 6 pcs.
• onions, red 2 pcs.
• parsnips 3 pcs.
• oil 2 tbsp
• sugar pinch
• tomato paste 1 tbsp
• heavy cream 200 g
• vegetable broth 600 ml
• thyme, stripped 1 tsp
• oregano, dried pinch
• salt pinch
• pepper, black ground pinch
• lasagna sheets 300 g
• parmesan 80 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius. Set the heating mode to top and bottom heat.
2. 2. Wipe the mushrooms clean with a kitchen towel. Finely chop the mushrooms.
3. 3. Wash the tomatoes thoroughly. Remove the hard stem at the top.
4. 4. Cut the tomatoes into cubes of about 1 centimeter.
5. 5. Halve the onions. Peel them and dice them finely.
6. 6. Wash the parsnips. Peel them and cut them into small pieces as well.
7. 7. Heat the oil in a pot over medium heat.
8. 8. Add the mushrooms, onions, and parsnips to the pot.
9. 9. Stir 2 tablespoons of sugar into the vegetables.
10. 10. Sauté the mixture for about 2 minutes until it is lightly golden brown.
11. 11. Add the tomato cubes to the pot.
12. 12. Add the tomato paste.
13. 13. Pour the cream into the sauce.
14. 14. Add the vegetable broth.
15. 15. Season the sauce with thyme.
16. 16. Season the sauce with oregano.
17. 17. Cover the pot.
18. 18. Let the sauce simmer for about 10 minutes.
19. 19. Stir the sauce occasionally.
20. 20. Season the sauce with salt to taste.
21. 21. Season the sauce with pepper to taste.
22. 22. Take a large baking dish.
23. 23. Place a layer of lasagna sheets in the dish.
24. 24. Add a layer of the vegetable sauce on top.
25. 25. Continue layering the ingredients alternately until all are used up.
26. 26. Finish the layers with a layer of tomato sauce.
27. 27. Grate the Parmesan cheese over the lasagna.
28. 28. Place the lasagna in the preheated oven.
29. 29. Bake the lasagna for about 20 minutes.
30. 30. Carefully remove the lasagna from the oven.
31. 31. Cut the lasagna into equal portions using a sharp knife.
32. 32. Plate the portions on dishes.
33. 33. Serve the lasagna hot.

Nutrition per serving

• kcal: 659
• Protein: 27 g · Fett/Fat: 33 g · Carbs: 63 g