Vegetarian Lasagna

Ingredients for 4 servings:

• 600 g mushrooms, brown
• 4 onions
• 2 carrots
• 2 garlic cloves
• 1,000 g tomatoes, chopped
• 250 ml cream or Cremefine
• 300 ml milk
• 100 g butter
• 2 tbsp flour, 1 heaped tbsp
• 300 g cheese (Emmental), grated, alternatively Parmesan
• 4 tbsp vegetable oil, e.g. rapeseed or olive oil
• salt and pepper
• Sugar
• e.g. lasagna sheet(s)

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 25 minutes

Lasagna with mushroom Bolognese, vegetarian

Peel the onions and carrots and cut into even cubes. Clean the mushrooms, avoiding washing them if possible, and also dice them. Peel the garlic and dice it as well. Sauté the onions and carrots in vegetable oil in a large pot. Once the onions are translucent, add the garlic and mushrooms and continue to sauté over high heat until the mushroom liquid has completely evaporated. Then add the chopped tomatoes. Simmer uncovered over low heat for 30 minutes. Season with salt, sugar, and pepper. Meanwhile, prepare the béchamel sauce. Melt the butter and stir in the flour. Then stir in the cream, and once it’s blended, add the milk. Bring to a boil, stirring constantly to prevent sticking to the bottom of the pot. Preheat oven to 175°C. Butter an ovenproof dish. Pour in a thin layer of béchamel sauce as the first layer. Layer the lasagna sheets on top. Cover the sheets with béchamel sauce, top with the mushroom ragù, sprinkle with cheese, then layer with more lasagna sheets, béchamel sauce, mushroom ragù, and so on. Finish with a layer of pasta and béchamel sauce. Sprinkle this layer with cheese. Bake uncovered in the preheated oven for 35 minutes. Remove from the oven, let rest for 2 minutes. Cut into pieces and serve.