Mushroom Lasagna

Ingredients

• 1 Organic lemon
• 100 g Parmesan
• 600 g Mushrooms
• 1 tbsp Olive Oil
• Salt
• Pepper
• 250 g Sugar snap peas
• 50 g butter
• 40 g wheat flour type 1050
• 750 ml milk (1.5% fat)
• nutmeg
• 250 g whole grain lasagna sheets
• 200 g cocktail tomatoes
• 2 bunches basil
• 150 g mozzarella

Instructions

1. 1.

   Wash the lemon hot, dry rub it, grate the zest and squeeze out the juice. Grate the parmesan.

2. 2.

   Clean the mushrooms and slice them thinly. Heat oil in a pan, fry the mushrooms in batches until golden, season with salt and pepper, set aside and mix with 1 tbsp lemon juice.

3. 3.

   Wash the sugar snap peas, trim ends and blanch in boiling salted water for 2–3 minutes, then drain, shock in cold water and let dry.

4. 4.

   For the béchamel sauce melt butter in a pot, whisk in flour and cook until lightly browned. Gradually add milk while stirring and simmer on low heat for about 10 minutes.

5. 5.

   Stir in half of the parmesan and season with salt, pepper, nutmeg, lemon zest and juice to taste.

6. 6.

   Meanwhile cook lasagna sheets in boiling salted water according to package, drain, shock, dry and lay out on a damp kitchen towel.

7. 7.

   Wash tomatoes and halve them. Wash basil, shake dry and pluck leaves. Drain mozzarella and slice thinly.

8. 8.

   Lay one layer of noodles in a baking dish, top with mushrooms, sugar snap peas and tomatoes. Sprinkle basil leaves, add some mozzarella and drizzle béchamel sauce. Repeat layers until all ingredients are used; the final layer should be noodles topped with béchamel.

9. 9.

   Sprinkle remaining parmesan over the lasagna and bake in a preheated oven at 200 °C (fan 180 °C; gas: level 3) for about 40 minutes.