Vegetarian Lasagna with Mushrooms

Ingredients

• 1 Bio Lemon
• 400 g Mushrooms
• 1 EL Rapeseed oil
• Salt
• Pepper
• 1 bunch spring onions
• 50 g Parmesan (1 piece)
• 30 g butter (2 tbsp)
• 40 g Spelt whole‑grain flour (2 tbsp)
• 750 ml milk (3.5% fat)
• nutmeg
• 300 g tomatoes
• 40 g basil (2 bunches)
• 250 g whole‑grain lasagna sheets (no pre‑cooking)
• 200 g passata
• 1 EL olive oil
• 20 g pine nuts

Instructions

1. 1.

   Wash the lemon hot, pat dry, grate the zest and squeeze out the juice.

2. 2.

   Clean the mushrooms and slice thinly. Heat 1 tbsp rapeseed oil in a pan. Sauté mushrooms over high heat for 3 minutes until browned. Season with salt and pepper, remove from heat and mix with 1 tbsp lemon juice.

3. 3.

   Wash, trim and finely chop spring onions. Grate Parmesan.

4. 4.

   In a pot, melt butter, whisk in flour and cook over medium heat until golden brown. Gradually pour in milk while stirring and simmer gently for about 10 minutes. Stir in half the Parmesan and season with salt, pepper, freshly grated nutmeg, lemon zest and juice to taste.

5. 5.

   Meanwhile wash and chop tomatoes. Wash basil, shake dry and pluck leaves.

6. 6.

   Brush a baking dish with remaining rapeseed oil. Layer one sheet of lasagna sheets. Top with mushrooms, spring onions and tomatoes. Sprinkle basil leaves and drizzle some sauce. Repeat layers until all ingredients are used, leaving a few sheets and sauce on top.

7. 7.

   Pour passata over the layers. Add remaining sheets and drizzle more sauce. Sprinkle with remaining Parmesan and drizzle olive oil. Bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for about 30–40 minutes. In the meantime, toast pine nuts in a dry pan. Cut lasagna into portions and sprinkle with pine nuts.