Mushroom Lasagna

Ingredients for 4 servings:

• 500 g mushrooms
• pepper
• 1 onion(s)
• ½ bunch soup vegetables
• 20 g butter (herb butter)
• 1 bay leaf
• 50 g tomato paste
• 4 tbsp sweet cream
• 200 ml vegetable stock
• Worcestershire sauce
• 300 g lasagna sheet(s)
• Oil (olive oil), for the mold
• 100 g cheese (grated cheese)

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Clean and finely chop the mushrooms, season with salt and pepper, and let stand for about 2 hours to allow the flavor to develop. Peel the onion, wash and trim the vegetables, and dice everything very finely. Sauté the vegetables in the herb butter in a deep pan or wok and simmer until they begin to brown. Add the chopped mushrooms and bay leaf and simmer with the lid open, stirring, for about 20 minutes. Once the cooking liquid has reduced, add the tomato paste and cream, and deglaze with the vegetable stock. Remove the bay leaf. Season with Worcestershire sauce. Grease a baking dish with a little olive oil. Alternate layers of mushroom sauce, lasagna sheets, and grated cheese. Finish with mushroom sauce and sprinkle with cheese. Bake in a preheated oven at 180°C for 45 minutes until crispy brown.