Mushroom Lasagna

Ingredients

• 1 Red Onion
• 2 Garlic cloves
• 600 g mushrooms (e.g., button, porcini, oyster)
• 1 carrot (200 g)
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 2 tbsp Maple syrup
• 200 ml grape juice
• 400 g diced tomatoes
• 0.5 tsp smoked paprika powder
• 1 tsp Dried Italian herbs
• Salt
• Pepper
• 200 g whole‑grain lasagna sheets
• 200 g shredded cheese (e.g., mozzarella or Gouda)
• 0.5 bunch Parsley

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Clean the mushrooms, wash and peel the carrot. Cut all into small cubes.

2. 2.

   Sauté onion and garlic in oil over high heat for about 2 minutes. Add mushrooms and cook another 3 minutes. Add carrot and cook for 2 more minutes. Stir in tomato paste, maple syrup, grape juice, and diced tomatoes. Reduce heat, season with smoked paprika, Italian herbs, salt, and pepper, then simmer for 5 minutes over medium heat.

3. 3.

   Spread a ladleful of mushroom‑tomato sauce on the bottom of a baking dish and layer with lasagna sheets. Top with 2–3 ladles of sauce and another sheet of lasagna. Repeat layering until all ingredients are used, finishing with a final sauce layer. Sprinkle cheese on top and bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 35 minutes.

4. 4.

   Meanwhile wash, dry, and finely chop parsley. Cut the finished lasagna into portions, plate them, and garnish with parsley before serving.