Classic Vegetarian Dish

Mixed Mushroom Lasagna

5
Average: 5 (4 votes)
(4 votes)
Mixed Mushroom Lasagna

Mixed Mushroom Lasagna - Autumnal veggie version of the Italian classic.

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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
267
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie267 kcal(13 %)
Protein14 g(14 %)
Fat14 g(12 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage6.6 g(22 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.9 μg(10 %)
Vitamin E1 mg(8 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.6 mg(55 %)
Niacin13.9 mg(116 %)
Vitamin B₆0.2 mg(14 %)
Folate65 μg(22 %)
Pantothenic acid2.4 mg(40 %)
Biotin24 μg(53 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C10 mg(11 %)
Potassium681 mg(17 %)
Calcium326 mg(33 %)
Magnesium46 mg(15 %)
Iron5.1 mg(34 %)
Iodine25 μg(13 %)
Zinc2.7 mg(34 %)
Saturated fatty acids6.4 g
Uric acid71 mg
Cholesterol22 mg

Ingredients

for
6
Ingredients
10 ozs Chanterelle
10 ozs Oyster mushrooms
7 ozs button Mushroom
3 Tbsps olive oil
6 Tbsps shallots
2 cloves garlic cloves
1 bunch Basil (about 1 ounce)
2 ozs Parmesan
salt
peppers
1 Tbsp butter
1 Tbsp flour
10 ozs milk
lemons
3 ozs muenster cheese (or Gouda)
Nutmeg
10 Lasagne noodle
How healthy are the main ingredients?
ChanterelleOyster mushroomshallotParmesanolive oilBasil

Preparation steps

1.

Boil noodles until al dente, drain and set aside. Brush and trim mushrooms. Cut large Chanterelles in half or cut into pieces, cut oyster mushrooms into strips, slice other ​​mushrooms.

2.

Heat 1 tablespoon oil in a pan. Cook mushrooms in it for 3 minutes over medium heat; drain resulting liquid and drain mushrooms in a colander.

3.

Wipe skillet clean. Peel shallots and garlic, chop finely. Rinse basil, shake dry, chop coarsely and add to mushrooms.

4.

Heat 1 tablespoon olive oil in a pan. Cook shallots and garlic until soft over medium heat. Mix in a bowl with mushrooms. Grate Parmesan cheese and add one half. Season with salt and pepper.

5.

Heat butter in a pot. Fry flour in it briefly. Gradually stir in milk, bring to a boil and let sauce cook until smooth for 1 minute. Remove from heat. Rinse half a lemon in hot water, pat dry and zest peel. Grate Muenster cheese. Stir cheese and lemon zest into the sauce. Season with freshly grated nutmeg, salt and pepper.

6.

Grease a baking dish with remaining oil. Alternating layers, spread sheets of lasagne noodles, mushroom mixture and cheese sauce, completing layers with cheese sauce. Sprinkle with remaining Parmesan and bake in preheated oven at 200°C / 350°F until golden brown in about 40 minutes. Remove from oven and serve.