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Lasagna with mushrooms and gorgonzola
Vegetarian lasagne with shallots, garlic, chestnut mushrooms, tomato, gorgonzola and spicy cheese.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut the shallots into thin segments, finely chop the garlic and cut the mushrooms into slices. Heat the oil in a wok. Fry the shallots with garlic until they are softly glazed.
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Add the mushrooms and cook on a high heat while stirring until almost all the moisture has evaporated. Season with pepper and salt.
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Prepare the bechamel sauce with the milk according to the instructions on the package. Crumble the gorgonzola above and let it melt in the sauce while stirring. Spoon 1/3 of the gorgonzola sauce through the mushrooms.
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Grease the oven dish. Cut the tomatoes into slices. Spread a quarter of hot mushroom mixture over the bottom of the dish. Place layers of successively lasagne sheets, slices of tomato and mushroom mixture.
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Repeat this twice more and finish with the last lasagne sheets. Spread the rest of the gorgonzola sauce over it so that the lasagne is covered with sauce. Sprinkle the grated cheese over it.
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Fry the lasagna in the middle of the oven for 25-30 minutes until lightly browned and done. Let stand 5-10 minutes from the oven, so the lasagne is firmer. Tasty with green salad.
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Nutrition
665Calories
Sodium40% DV965mg
Fat52% DV34g
Protein74% DV37g
Carbs18% DV53g
Fiber0% DV0g
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