Autumn lasagne with goat's cheese, celeriac and mushrooms

Name: autumn lasagne with goat's cheese, celeriac and mushrooms
Cook time: 40 min
Total time: 100 min
Yield: 4
Cuisine: Italian
Ingredients: 20 g fresh Italian spice mix; 900 g frozen vegetables thawed; 250 g goat cheese natural; 450 g ricotta; 1 celeriac; 400 g Chestnut mushroom; 1 el mild olive oil; 2 toe garlic; 250 g yellow lentils lasagne

Gluten-free lasagne with yellow-lentil lasagne, grilled vegetables, goat's cheese, ricotto and mushrooms.

Ingredients

Kitchen Stuff

1 blender
1 baking dish (20 x 30 cm, greased)

Directions

Preheat the oven to 180 ° C. Remove the leaves and the needles from the herbal sprigs and chop them coarsely. Use half of the rosemary (for 4 people).
Purée the thawed grilled vegetables and the herbs with the hand blender. Season with freshly ground pepper and salt.
Divide the goat's cheese into small pieces and puree together with the ricotta to a smooth mixture.
Peel the small celeriac and scrape into very thin slices. Slice the garlic.
Cut the mushrooms into slices and brown them quickly on the fire in the oil. Turn off the heat and add the garlic. Season with pepper and salt.
Make layers of ⅓ of the lasagne sheets in the baking dish, ⅓ of the vegetable puree, half of the celeriac, half of the mushrooms and ⅓ of the ricotta.
Make another layer. Finish with the rest of the lasagne sheets, vegetable puree and ricotta. Bake in the oven for 60 minutes.