Small Mushroom Lasagna Towers

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Small Mushroom Lasagna Towers
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
356
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie356 kcal(17 %)
Protein4 g(4 %)
Fat28.81 g(25 %)
Carbohydrates23.58 g(16 %)
Sugar added0 g(0 %)
Roughage1.18 g(4 %)
Vitamin A128.2 mg(16,025 %)
Vitamin D0 μg(0 %)
Vitamin E0.2 mg(2 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.07 mg(6 %)
Niacin2.62 mg(22 %)
Vitamin B₆0.08 mg(6 %)
Folate14.24 μg(5 %)
Pantothenic acid0.19 mg(3 %)
Biotin0.47 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C2.45 mg(3 %)
Potassium105.89 mg(3 %)
Calcium11.51 mg(1 %)
Magnesium34.03 mg(11 %)
Iron1.17 mg(8 %)
Zinc0.81 mg(10 %)
Saturated fatty acids4.51 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
2 Tbsps green Tea
60 grams brown button Mushroom
1 Apple
1 shallot
5 Tbsps Margarine
4 Tbsps olive oil
1 tsp thyme
salt
freshly ground peppers
2 Lasagne noodle
Basil (for garnishing)
Edible flowers (for garnishing)
How healthy are the main ingredients?
Margarineolive oilthymeAppleshallotsalt

Preparation steps

1.

Prepare smoked mushrooms. Line large wok with foil. Add tea to the wok and place a grid over. Arrange cleaned mushrooms on a grid and cover wok tightly. Heat wok over the highest heat for about 4 minutes. Remove lid and let smoke escape. Cover and smoke mushrooms on the lowest heat. Remove mushrooms and cool. 

2.

Rinse and peel apple, halve and core, chop. Peel shallot and chop coarsely. Heat margarine in a pan and saute shallot and apple for 10-15 minutes, covered. Add 2 tablespoons of oil and let cool. Puree and season with thyme, salt and pepper. 

3.

Cook lasagne sheets in boiling salted water until al dente. Drain and arrange on a damp kitchen towel. Cut mushrooms into small cubes. Cut each cold lasagne sheets into 8 squares.

4.

On the plates, layer lasagne squares, apple cream and mushrooms to make small towers, finishing with apple cream. Garnish with basil and edible flowers and drizzle with olive oil. Serve.