Vegetarian Mushroom Lasagna

Ingredients

• 450 g mixed mushrooms (e.g., oyster, shiitake, button)
• 2 onions
• 4 Garlic cloves
• 2 tbsp olive oil
• 350 g diced tomatoes (canned)
• 1 tsp dried thyme
• Salt
• Pepper
• 1 tbsp butter
• 2 tbsp wheat flour Type 1050
• 400 ml milk (1.5% fat)
• 100 ml heavy cream
• a pinch nutmeg
• 12 whole-grain lasagna sheets
• 100 g Montello cheese (30% fat in the rind)

Instructions

1. 1.

   Clean the mushrooms, wipe them with a damp kitchen towel and slice them. Peel and finely chop the onions and garlic. Heat olive oil in a pan and sauté the onions with garlic until translucent. Add the mushrooms and stir over medium heat until the liquid evaporates. Add the tomatoes and simmer for 3 minutes. Season with thyme, salt, and pepper.

2. 2.

   Heat butter in a pot. Add flour and whisk with a wooden spoon. Gradually pour in milk while stirring vigorously. Continue until all the milk and cream are incorporated and a smooth, lump-free sauce forms. Season with salt, pepper, and freshly ground nutmeg.

3. 3.

   Spread a layer of tomato-mushroom sauce in a baking dish, drizzle with béchamel sauce, and top with lasagna sheets. Repeat until 3–4 layers form. Finish with a layer of lasagna sheets and pour the remaining béchamel sauce over it. Grate cheese and sprinkle over the mushroom lasagna. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 35–45 minutes until golden brown. Remove and serve.