Filter
Reset
Sort ByRelevance
TBrownCVT
Lasagna with mushrooms and gorgonzola
Vegetarian lasagne with shallots, garlic, chestnut mushrooms, tomato, gorgonzola and spicy cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
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.
-
Add the mushrooms and cook on a high heat while stirring until almost all the moisture has evaporated. Season with pepper and salt.
-
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.
-
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.
-
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.
-
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.
Blogs that might be interesting
-
25 minMain dishpotatoes in the shell, unsalted butter, beef steak the boeuf, chilled broken green bean, cucumber, vinegar, water, garlic chives, creme fraiche,potatoes in the skin with steak, the boeuf and green beans
-
20 minMain dishcooked chicken breasts, onion, mushrooms, Italian parma ham, olive oil, Italian stir-fry vegetable mix, mashed potatoes,parmakip fillet on Italian stew
-
20 minMain dishunsalted butter, sliced onions, dried tarragon, garlic, sliced leek, water, lemon, fresh cod fillet, fresh spinach, lentils in pot,fried cod with stewed leek and lentils
-
25 minMain dishonion, garlic, (olive oil, spinach (washed), cooking cream, gluten-free ravioli spinach ricotta, lemon, Pecorino Romano,gluten-free ravioli with spinach, cream and lemon
Nutrition
665Calories
Sodium40% DV965mg
Fat52% DV34g
Protein74% DV37g
Carbs18% DV53g
Fiber0% DV0g
Loved it