John Myers
Ingredients for 6 servings:
- 150 g giant mushrooms
- 250 g tomatoes
- 250 g vegetable mix (Kaisergemüse), frozen
- 285 g corn, from the can
- 2 tbsp sunflower oil
- 2 tbsp flour
- ½ tsp vegetable stock powder
- 1 tsp oregano
- salt and pepper
- 400 ml cream
- e.g. Lasagna sheets, without pre-cooking
- 200 g Gouda, grated
- 250 ml hollandaise sauce
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
Clean and slice the mushrooms. Blanch the tomatoes in boiling water, peel them, and dice them. Heat the oil in a pan and simmer the vegetables for 4-5 minutes. Mix the flour with the 200 ml cream and add to the simmered vegetables. Season well with the spices. Lightly grease a baking dish with oil. Add a little vegetable sauce as the bottom layer, then layer the lasagna sheets and cheese. Next, add corn and 100 ml cream. Then add more lasagna sheets and cheese. Top with another layer of vegetable sauce. Finally, add the lasagna sheets, cream, hollandaise sauce, and plenty of cheese. Bake the lasagna at 200 °C (400 °F) for about 35 minutes using a fan oven.
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