Mixed Mushroom Lasagna
Mixed Mushroom Lasagna - Autumnal veggie version of the Italian classic.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 24 μg | (53 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 681 mg | (17 %) | ||
| Calcium | 326 mg | (33 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 22 mg |
Ingredients
- 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
Preparation steps
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.
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.
Wipe skillet clean. Peel shallots and garlic, chop finely. Rinse basil, shake dry, chop coarsely and add to mushrooms.
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.
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.
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.
