Meat-free mushroom lasagne

Meat-free mushroom lasagne

4.6 71 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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Tray bakes in cast iron 20 Recipes
Australia and New Zealand

You might also like...

Show all

Pizza Margherita

2 h 10 min

Fatayer with cheese and mint

2 h 15 min

Fiery Korean Buldak cabbage with rice and egg

40 min

Warm Mediterranean couscous salad

30 min

Smoky beetroot and black bean sliders with soused cucumber

1 h 20 min

Sabji (vegetable) curry

30 min

Green goddess pizza

1 h 30 min

Ricotta gnudi with basil oil (Russell Blaikie)

6 h 30 min

Quick veggie pasta salad

30 min

Black bean enchiladas

1 h 20 min

Palak paneer

1 h 15 min

Layered veggie-loaded pesto pasta

30 min

Show all