Mushroom lasagna

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This meatless Monday we present to you another ultimate comfort food dish. Lasagna is probably the queen of all comfort foods if you ask us. This lasagna is packed with loads of cheese, spinach and three different kinds of mushrooms. It’s just what you need after a long Monday!

○ 250g lasagna leaves ○ 400g mushrooms (we used a mix of button mushrooms, shiitake and shimeji) ○ 300g spinach ○ 250g ricotta ○ 2 minced garlic cloves ○ 1 white onion ○ 30g fresh parsley ○ 100g sour cream ○ 50g gouda cheese ○ 125g mozzarella ○ a sprinkle of parsley and thyme ○ salt and pepper to taste

Preheat the oven to 200 degrees Celsius. Chop the onion and mushrooms. Fry the onion with the garlic and olive oil in a pan. Add in the chopped mushrooms. Season with thyme, oregano, some of the fresh parsley, and salt and pepper. Once the onions start to soften add in the spinach. Once the spinach shrinks, turn off the heat and mix through the sour cream. Now you are ready to assemble the lasagne in a greased oven dish. Start with a thin layer of the spinach mushroom sauce. Top with lasagna leaves, then the spinach mushroom sauce, the cheese (ricotta & gouda), and then the lasagna leaves again. Continue building your lasagna until you run out of sauce and finish with the ricotta, gouda and mozzarella. Bake in the oven for approximately 45 minutes. We covered it with aluminum foil for the first 20 minutes, and removed it afterwards to let the cheese turn golden brown and slightly crispy.

After 45 minutes of patiently waiting, this lasagna will be ready to save your day! It was absolutely delicious!

Love,

Cheese and Chinese

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5 thoughts on “Mushroom lasagna

  1. Ik heb er 1 staan met flensjes, maar ik denk dat ik deze vulling misschien nog wel lekkerder vind! Dank voor de inspiratie!

    Like

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