Vegetable Lasagna

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Vegetable Lasagna
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
4
Ingredients
6 Lasagne noodle
200 grams grated Parmesan
2 Leeks
1 onion
1 garlic clove
500 grams Spinach
400 grams fresh Porcini mushroom
20 grams butter
400 milliliters chicken stock (prepared)
salt
freshly ground peppers
Nutmeg
2 Tbsps olive oil
200 grams Tomatoes
allspice
1 Tbsp chopped parsley
1 Tbsp powdered sugar
500 milliliters white wine
1 Tbsp cornstarch
100 grams Whipped cream

Preparation steps

1.

Boil lasagna in salted water until al dente. Drain on a tea towel. 

2.

Rinse and julienne leek. Peel and mince onion and garlic. Rinse spinach and drain well. Rinse and slice porcini mushrooms.

3.

Heat butter in a pan and sauté onion, garlic and leek. Deglaze with broth and season with salt, pepper and nutmeg. Add spinach, then pour mixture through a sieve and collect the liquid.

4.

Heat oil in a pan and cook mushrooms. Add tomatoes and season with salt and allspice, then stir in parsley.

5.

Caramelize powdered sugar in a hot pan and deglaze with wine and bring to a boil. Add vegetables cooking liquid. Stir together equal parts cornstarch and cold water, then whisk mixture into sauce. Stir in cream and season with salt and pepper.

6.

Line a greased casserole with 2 lasagna noodles. Top with half of the vegetables and mushrooms, then add a third of the sauce. Add 2 more sheets of lasagna and repeat layering until all ingredients are used. Top with sauce and cheese. Bake in and oven preheated to 170°C (approximately 350°F) for about 35 minutes.

Remove, let rest briefly, then slice and serve.