Lasagne Carbonara
easy
90 mins
90 mins
Ingredients
- 375 g Schmand
- 7 Eggs (size M)
- 75 g freshly grated Parmesan cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground white pepper
- 7-10 Tbsp ground nutmeg
- 500 g Mushrooms
- 1-2 TABLESPOONS Oil
- 1 washer Toast
- 9 (à 15 g) Lasagne sheets
- 350 g young frozen peas
- 6 discs (50 g each) cooked ham
- 20 g Butter
- 1/4 collar Parsley
- 7-10 Tbsp Grease
- 7-10 Tbsp Parsley
Directions
- 1
Stir the sour cream and eggs together. Stir in 50 g parmesan and season with salt, pepper and nutmeg. Clean, wash and slice the mushrooms. Heat the oil in a pan and fry the mushrooms in it, turning them over. Season with salt and pepper.
- 2
Take them off the stove. Grind the bread finely in the universal chopper. Mix the remaining cheese and bread. Grease an ovenproof casserole dish. Lay lasagne sheets, peas, mushrooms and ham alternately in the baking dish. Pour egg sour cream over it and sprinkle with white bread and parmesan mixture. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 45 minutes. Add butter flakes to the lasagne 15 minutes before the end of cooking time. In the meantime, wash parsley, dab dry and chop.
- 3
Lay lasagne sheets, peas, mushrooms and ham alternately in the baking dish. Pour egg sour cream over it and sprinkle with white bread and parmesan mixture. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 45 minutes. Add butter flakes to the lasagne 15 minutes before the end of cooking time. In the meantime, wash parsley, dab dry and chop. Sprinkle lasagne with parsley and serve garnished with parsley leaves as desired
- 4
Per portion (with 6 persons) approx. 2310 kJ/ 550 kcal. E 35 g/ F 31 g/ KH 29 g
Nutrition Facts
570 kcal
29 g
34 g
35 g
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