Food & Drink Magazine

Vegetarian Mushroom Lasagna

By Unitherapy @UniTherapy
This is one of the dishes my boyfriend has perfected in the last couple of months. He found that when you add all the leftover vegetables in the fridge it becomes quite a large lasagna  However, not all vegetables can be added to this lasagna  cabbage for one is not one of them. You can add corn, carrots, aubergine and bits of pumpkin. In my eyes this is an ideal recipe to play with and perfect over time.
Vegetarian Mushroom Lasagna
2 tbsp olive oil
1 forest mushroom mixture (200 g), sliced
1 container mushrooms (400 g) sliced
3 cloves garlic, minced
2 packets of pasta sauce (about 750-800 g)
1 pack fresh lasagna sheets (250 g)
1 cup light sour cream (125 g)
50g semi-matured cheese, grated
Baking dish 30 x 40 cm
Preheat the oven to 180 º C. Heat the olive oil in a frying pan. Fry the mushrooms for about 4 min. Spoon in 2/3 of the garlic and cook for another minute. Add pepper. Pour a thin layer of pasta sauce into the greased baking dish. Put in 2-3 lasagna sheets. Spread some mushrooms and a few spoonfuls of sauce. Cover with 2-3 lasagna sheets. Make more layers with the rest of the mushrooms and sauce. Finish with a layer of lasagna sheets and sauce. Mix the cream with the cheese and the rest of the garlic. Spoon onto the lasagna and spread out. Sprinkle with pepper. Bake in the oven for about 30 minutes until golden brown.
You can prepare the lasagna half a day in advance (up to step two). Store the lasagna in the fridge until you are ready to continue to step three.
Original recipe is {here}.

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