Italian mushroom lasagna with balsamic vinegar

Ingredients for 4 servings:

• 500 g mixed mushrooms or champignons
• 2 garlic cloves
• 1 vegetable onion(s)
• 1 tsp chili flakes
• 1 pack of arugula
• 3 tbsp olive oil
• 800 g tomatoes, chopped, from the can
• Salt
• pepper
• 1 tsp oregano
• 500g mozzarella
• 250 g lasagna sheet(s)
• 2 packs of grated Parmesan cheese
• 75 ml balsamic vinegar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

vegetarian dish

Wash and clean the mushrooms, then slice them. Finely dice or chop the garlic and onion. Wash, sort, and roughly chop the arugula. Sauté the garlic, onions, and chili flakes in olive oil. Briefly fry the mushrooms and deglaze with the tomatoes. Season everything with salt, pepper, and oregano and simmer uncovered for about 15 minutes. Stir in the balsamic vinegar and season to taste. Season further to taste and add more balsamic vinegar if desired. Mix in the arugula. Thinly slice the mozzarella. Preheat the oven to 200°C (180°C fan-assisted oven). Fill an ovenproof dish alternately with lasagna sheets, mushroom ragù, and mozzarella. Sprinkle Parmesan cheese on top and bake in the hot oven for about 40 minutes, until the pasta sheets are cooked through and the cheese is the desired shade of brown.