Mushroom bread-chip lasagne
easy
30 mins
30 mins
Ingredients
- 250 g mixed mushrooms (chanterelles, mushrooms, oyster mushrooms)
- 1 Shallot
- 1 TEASPOON Butter
- 1 TABLESPOON Sunflower seeds
- 1 TEASPOON Sugar
- 1 TABLESPOON Red wine vinegar
- 1-2 TABLESPOONS Instant vegetable stock
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 12 thin slices of wholemeal baguette
- 1/2 bunch Chives
- 1 small clove of garlic
- 100 g Low-fat curd
- 1-2 TABLESPOONS Milk
- baking paper
Directions
- 1
Washing chanterelles. Clean mushrooms and oyster mushrooms. Clean and slice the mushrooms. Peel and finely dice the shallot. Heat butter in a pan. Sauté shallot in it until translucent.
- 2
Add sunflower seeds and mushrooms and fry until all liquid has evaporated. Sprinkle sugar on top and let the mushrooms caramelize. Deglaze with vinegar and stock, season with salt and pepper and boil down.
- 3
Line a baking tray with baking paper and place the slices of bread on top of each other. Cover with baking parchment and weigh down with a smaller baking tray or an ovenproof plate so that the bread slices do not bend.
- 4
Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 8 minutes until crispy. Wash the chives and shake dry. Set some stalks aside, cut the rest into fine rolls.
- 5
Peel the garlic and press it through a garlic press to make the quark. Season with salt and pepper and stir with milk until smooth. Stir the chives into the quark. Alternately layer bread chips, chive quark and mushroom mixture on top of each other to make 4 portions of lasagne.
- 6
Finish with bread chips. Sprinkle lasagne with some mushroom marinade and garnish with chives. Arrange on a plate.
Nutrition Facts
140 kcal
20 g
3 g
8 g
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