Open lasagne

Name: open lasagne
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tablespoons oil; 600 g leeks in rings; 500 g chestnut mushrooms in slices; 250 g ricotta cheese; 1 teaspoon dried thyme; 2 Eggs; 1 business suit lasagne sheets cooling fresh, 250 g; 150 g grated cheese mature

A tasty Italian recipe. The vegetarian main course contains the following ingredients: oil, leeks (in rings), chestnut mushrooms (in slices), ricotta (cheese), dried thyme, eggs, lasagne sheets (chilled fresh, 250 g) and grated cheese (mature).

Ingredients

Kitchen Stuff

4 square casseroles (20 x 20 cm), greased

Directions

Preheat the oven to 200 ° C.
Heat 1 tablespoon of oil in a frying pan and fry the leek for 6-8 minutes until it has shrunk.
Season with salt and pepper.
Remove the leeks from the pan, heat the rest of the oil and fry the mushrooms until golden brown.
Season with salt and pepper.
Stir in the ricotta with the thyme, eggs, salt and pepper.
Halve the fresh sheets of lasagne.
Place half a sheet in each casserole, add a layer of leek (keep some leek for garnish) and sprinkle some cheese over it.
Put a piece of lasagna on top, spread the mushrooms over it, sprinkle some cheese over it and put another sheet of lasagne on it.
Finally, tossed a hefty scoop of ricotta and garnish with some leeks.
Put the dishes in the oven for 15-20 minutes.
Serve the lasagna in the dishes or scoop them far on plates..