Lasagna alla Verdure

Ingredients for 4 servings:

• 20 lasagna sheets, fresh from the refrigerated section (approx. 250g
• 400 g zucchini
• 1 bunch of basil
• 200 g mushrooms
• 1 tbsp lemon juice
• 1 bunch of parsley
• 5 dl cream or half and half cream
• 200 g cheese (Fontina, alternatively Tilsiter, Gruyere or Edam)
• Salt and pepper, white and black
• nutmeg
• 50 g Parmesan
• butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Vegetarian Lasagna

Fresh lasagna sheets require no preparation. Cut the zucchini into very thin slices, cut the basil into thin strips, and toss both together with ¼ teaspoon of salt and freshly ground pepper. Thinly slice the mushrooms and drizzle 1 tablespoon of lemon juice over the mushrooms. Chop the parsley and toss everything together with ¼ teaspoon of salt and freshly ground pepper. Bring the cream to a boil in a pan, then reduce the heat. Grate the cheese directly into the pan, season with nutmeg and pepper. Stir the sauce with a whisk and simmer gently until the cheese has melted, then remove from the heat. Mix 1/3 of the sauce into the zucchini and mushroom fillings, setting the rest aside. Divide the lasagna sheets into 4 portions. Layer them in a greased baking dish as follows: Spread 3 tablespoons of sauce on the bottom, then place the first portion of lasagna sheets on top. Spread half of the zucchini filling on top, then place the second lasagna sheet portion on top. Next, add the entire mushroom filling, then more lasagna sheets, then the remaining zucchini filling and the remaining lasagna sheets. Spread the remaining sauce on top, sprinkle with grated Parmesan cheese, and dot with butter. Preheat the oven to 220°C (425°F) and bake the lasagna in the center of the oven for about 30 minutes.