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🍝 Open Lasagna with Tomato Sauce and Crispy Mushrooms

471 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 2 pcs.
• garlic cloves 1 pcs.
• carrots 2 pcs.
• thyme, fresh 10 g
• olive oil 3 tbsp
• sugar pinch
• tomatoes, chopped 400 g
• salt pinch
• pepper, black ground pinch
• mushrooms, white 350 g
• toast bread 50 g
• pasta seasoning 1 tsp
• lasagna sheets 300 g
• crème fraîche 200 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top heat.
2. 2. Halve the onions, peel them, and cut them into small cubes.
3. 3. Peel the garlic and chop it finely.
4. 4. Wash the carrots, peel them, and dice them into small pieces as well.
5. 5. Wash the fresh thyme sprigs and shake them dry.
6. 6. Pluck the thyme leaves off the stems.
7. 7. Heat 1 tablespoon of oil in a pot over medium heat.
8. 8. Sauté the onions, garlic, and carrots in it for about 3 minutes.
9. 9. Sprinkle the sugar over them and let it caramelize for approx. 2 minutes.
10. 10. Add the chopped tomatoes.
11. 11. Add the thyme.
12. 12. Let everything simmer on low heat for about 15 minutes.
13. 13. Season the sauce with salt and pepper to taste.
14. 14. Clean the mushrooms with a kitchen towel if necessary.
15. 15. Dice the mushrooms finely.
16. 16. Coarsely crumble the dry toast bread.
17. 17. In a bowl, mix the mushrooms, toast bread, pasta seasoning, and 2 tablespoons of olive oil.
18. 18. Spread the mixture on a baking sheet lined with baking paper.
19. 19. Roast the mixture in the oven for about 10 minutes.
20. 20. Bring a pot with about 2 liters of salted water to a boil.
21. 21. Cook the lasagna sheets for approx. 9 minutes until al dente.
22. 22. Lift the pasta sheets out of the water one by one with a slotted spoon.
23. 23. Place the pasta sheets directly onto the plates.
24. 24. Layer the plates alternately with pasta sheets, tomato sauce, crispy mushrooms, and crème fraîche.
25. 25. Serve the dishes immediately.

Nutrition per serving

• kcal: 471
• Protein: 15 g · Fett/Fat: 21 g · Carbs: 54 g