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Ingredients
Mushroom Lasagna with Ricotta
- Ingredients
- 500 grams mixed Mushrooms (such as, shiitake, porcini mushrooms)
- 1 Tbsp butter
- 150 milliliters Soy creamer
- 1 tsp Dried-porcini powder
- salt
- peppers
- 1 handful Basil
- 30 grams Parmesan
- 250 grams Lasagne noodle
- 150 grams Ricotta cheese
Trim the mushrooms and slice thinly. Heat the butter in a pan and fry the mushrooms on all sides. Reduce the heat and add soy creamer. Stir in the porcini powder. Let the liquid boil for 1 minute. Season with salt and pepper and keep warm.
Meanwhile, rinse the basil, shake dry and pluck the leaves. Grate the Parmesan.
Cook the lasagna sheets in salted water according to the package directions until al dente. Lift out with a slotted spoon and drain briefly on kitchen paper. Cut in half crosswise.
Warm 4 plates.
Place a lasagne sheet on each plate, cover with mushrooms, crumbled ricotta and basil leaves and drizzle with a little mushroom sauce. Layer the rest of the pasta, along with the mushrooms, ricotta, basil and sauce in alternate layers. Finish with a lasagna sheet.
Shower with Parmesan and serve immediately.
(Percentage of daily recommendation)
| Calorie | 438 cal. | (21 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |