Variation On A Classic Dish

Vegetarian Lasagna with Mushrooms

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(1 vote)
Vegetarian Lasagna with Mushrooms

Vegetarian lasagna with mushrooms - Proof that simple can be good.

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Health Score:
9,2 / 10
35 min.
ready in 1 hr 55 min.
Ready in

Healthy, because

Even smarter

Nutritional values

The dietary fibres in this dish, which are abundant, stimulate the digestion and ensure long-lasting satiety.

Serve with a green salad and a dressing with cold-pressed vegetable oil - this way you get a complete meal rich in vital substances.

1 serving contains
(Percentage of daily recommendation)
Calorie397 kcal(19 %)
Protein18 g(18 %)
Fat16 g(14 %)
Carbohydrates45 g(30 %)
Sugar added0 g(0 %)
Roughage5.6 g(19 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.6 μg(8 %)
Vitamin E2.2 mg(18 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin8 mg(67 %)
Vitamin B₆0.3 mg(21 %)
Folate68 μg(23 %)
Pantothenic acid2.2 mg(37 %)
Biotin18.6 μg(41 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C26 mg(27 %)
Potassium798 mg(20 %)
Calcium312 mg(31 %)
Magnesium72 mg(24 %)
Iron2.7 mg(18 %)
Iodine37 μg(19 %)
Zinc2.6 mg(33 %)
Saturated fatty acids6.6 g
Uric acid80 mg
Cholesterol23 mg


1 lemon
400 grams button Mushroom
1 tablespoon Canola oil
salt (and)
freshly ground peppers
1 bunch scallions
1 piece Parmesan (50 grams or approximately 2 oz)
2 tablespoons butter (30 grams)
2 tablespoons Pastry flour (40 grams)
750 milliliters
freshly grated Nutmeg
300 grams tomatoes
2 bunches Basil
250 grams uncooked Lasagne noodle
200 grams tomatoes (puree)
1 tablespoon olive oil
20 grams Pine nuts
How healthy are the main ingredients?
tomatotomatoParmesanBasilPine nutsolive oil

Preparation steps


Rinse the lemon in hot water, pat dry, grate the zest and squeeze the juice.


Trim the mushrooms and cut into thin slices. Heat 1 tablespoon of canola oil in a pan. Cook the mushrooms for 3 minutes over high heat. Season with salt and pepper, remove from the heat and mix with 1 tablespoon of lemon juice.


Rinse and trim the scallions and cut into thin rings. Grate the Parmesan.


For the sauce, heat the butter in a saucepan until foamy, stir in the flour and cook until golden brown over medium heat. Slowly stir in the milk and simmer for about 10 minutes over low heat. Stir in half of the parmesan and season with salt, pepper, freshly grated nutmeg, lemon zest and juice.


Meanwhile, rinse the tomatoes and finely chop. Rinse the basil, shake dry and pluck the leaves.


Brush a baking dish with the remaining oil. Place 1 layer of lasagne noodles in the pan. Top with mushrooms, scallions and tomatoes. Sprinkle with basil leaves and a little sauce. Continue layering the ingredients in the baking dish until everything is used.


Pour the tomato puree over the lasagne and sprinkle with remaining sauce. Sprinkle with remaining Parmesan and drizzle with olive oil. Bake in a preheated oven at 200°C (convection 180°C; gas mark 3) (approximately 400°F, convection 350°F) for approx 30-40 minutes. Meanwhile, toast the pine nuts in a dry frying pan. Remove the lasagne from the oven, cut into pieces and serve sprinkled with pine nuts.