Vegetable Lasagna with Mushroom Sauce
Ingredients
- Ingredients
- 125 grams Lasagne noodle (uncooked)
- 500 grams mixed Mushrooms (such as chanterelles, button, oyster)
- 1 onion
- 1 Tbsp butter
- 2 Tbsps Pastry flour
- 125 milliliters dry white wine
- 200 milliliters Vegetable broth
- 250 grams Crème fraiche
- 1 Zucchini
- 1 Tomato
- salt
- freshly ground pepper
- 1 Tbsp lemon juice
- 2 tsps chopped thyme
- 50 grated Parmesan
- thyme (for garnish)
Preparation steps
Trim the mushrooms and chop into smaller pieces depending on size. Peel the onion, chop and cook in butter until translucent. Add the mushrooms and cook until all of the liquid has evaporated, then remove from the pan. Sprinkle the flour into the pan with the cooking oil and cook briefly. Pour in the wine and broth while stirring and cook to thicken slightly. Stir in the crème fraîche, add the mushrooms and season with lemon juice, salt, pepper and thyme, then set aside.
Rinse the zucchini and tomatoes and cut into very thin slices.
Grease a baking dish. Layer the mushroom sauce with lasagna sheets and zucchini slices. Finish with the mushroom sauce and arrange the tomato slices on top. Sprinkle with Parmesan and bake in a preheated oven at 180°C (approximately 350°F) for 35-40 minutes. Serve garnished with thyme sprigs.
