Meat-free mushroom lasagne

Meat-free mushroom lasagne

4.6 70 ratings

Prep. 15 min

Total 1 h 30 min

8 portions

Ingredients

Parmesan cheese cut into pieces (3 cm)
100 g
fresh flat-leaf parsley leaves only
5 sprigs
fresh basil leaves only
5 sprigs
fresh oregano leaves only
5 sprigs
dried porcini mushrooms
40 g
fresh Swiss brown mushrooms 500 g halved, 500 g sliced (see Tips)
1000 g
leek white part only and cut into pieces
½
garlic cloves
6
carrot cut into pieces
1
dried chilli flakes
¼ tsp
extra virgin olive oil
20 g
canned chopped tomatoes
400 g
tomato paste
80 g
white wine
200 g
Vegetable stock paste (see Tips)
2 tsp
ground black pepper
1 tsp
fresh ricotta cheese drained
250 g
pouring (whipping) cream
130 g
dried lasagne sheets
250 g
Provolone cheese sliced
100 g

Difficulty

easy

Nutrition per 1 portion

Sodium 354 mg

Protein 20.3 g

Calories 1797.3 kJ / 429.6 kcal

Fat 20 g

Fibre 3.9 g

Saturated Fat 11 g

Carbohydrates 40.9 g

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