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Zucchini – mushroom – lasagna

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Ingredients for 4 servings:

  • 1 onion(s)
  • 200 g mushrooms
  • 3 tbsp flour
  • 4 tomatoes, peeled
  • 800 g zucchini, grated
  • 2 tsp broth, granulated
  • 1 cup of cream
  • some oregano
  • 1 pinch of salt
  • some lasagna sheets
  • 1 portion of cheese, grated

Instructions

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

Finely chop the onion and sauté in oil. Clean and grate the mushrooms, add them, and sauté. Sprinkle with flour and stir to combine. Add the peeled and finely chopped tomatoes and the finely grated zucchini. Pour in the cream and season with stock powder, oregano, and salt. Simmer gently for 5 minutes. Layer the zucchini/mushroom mix and the lasagna sheets in a baking dish, alternating layers. Top with cheese. Bake at 180°C for 35 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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