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Ingredients
Goat Cheese and Portobello Mushroom Lasagna
- Ingredients
- 8 Portobello Mushroom (or other large mushrooms)
- 3 Tbsps olive oil
- salt
- peppers
- 1 shallot
- 300 grams crushed Tomatoes (canned)
- 1 tsp dried italian Fresh herbs
- 1 pinch sugar
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 400 milliliters milk
- 2 garlic cloves
- 500 grams Goat cheese
- 100 grams Baby spinach
- olive oil (for the baking pan)
Trim the mushrooms and cut into slices. In a pan with 2 tablespoons hot oil, fry the mushrooms over high heat for 3-4 minutes, so that the mushrooms lose much of their volume and become somewhat flatter. Turning once. Some salt and pepper, remove and let cool. Then the mushrooms once halved horizontally. Peel the shallot and chop finely. Incidentally oil sweat in a pan glassy, give the tomatoes and simmer for about 10 minutes quietly. and season with herbs, salt, pepper and sugar.
can expand in a small saucepan the butter with the flour. While stirring the milk incorporate and simmer about 10 minutes creaming. Remove from the heat and season with salt and pepper.
Peel garlic and chop finely. Drain the fresh goat's cheese and mash well with a fork. Rinse the spinach, shake dry and chop finely. volumes with the garlic with the cream cheese and season with salt and pepper.
Preheat the oven to 180 ° C convection. A small baking dish with a little oil auspinseln and cover the ground with mushroom slices. Then give about 1/3 of the cream cheese mixture. Something Drizzle tomato sauce on it, and hang another fungus layer. In this way, layering in all the ingredients and finish with mushrooms and tomato sauce. Bake in the oven for about 35 minutes. Then leave to cool and serve cut into pieces.
(Percentage of daily recommendation)
| Calorie | 797 cal. | (38 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.5 g | (25 %) |