Vegetable Mushroom Lasagne

Name: Vegetable Mushroom Lasagne
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Head Savoy cabbage (approx. 750 g); 2 Onions; 250 g Oyster mushrooms; 200 g pink mushrooms; 2 TABLESPOONS Oil; 1/8 l White wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 150 g Emmental cheese; 2 packages (250 ml each) Béchamel sauce; 8 (à 15 g) Lasagne sheets; 7-10 Tbsp Grease; 7-10 Tbsp Parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Head Savoy cabbage (approx. 750 g)
2 Onions
250 g Oyster mushrooms
200 g pink mushrooms
2 TABLESPOONS Oil
1/8 l White wine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
150 g Emmental cheese
2 packages (250 ml each) Béchamel sauce
8 (à 15 g) Lasagne sheets
7-10 Tbsp Grease
7-10 Tbsp Parsley

Directions

1
Clean the cabbage, quarter it, wash it and cut out the stalk. Cut cabbage into fine strips. Peel and finely chop the onions. Clean mushrooms, rub with kitchen paper and cut in half. Heat oil in a pot.
2
Sauté mushrooms and onions well, add cabbage and fry for about 5 minutes, turning. Deglaze with wine and season with salt, pepper and nutmeg. Cover and stew for about 10 minutes. Grate cheese roughly.
3
Layer the sauce, lasagne dishes, vegetables (with the stock) and cheese alternately in a greased ovenproof dish. Bake lasagne in a preheated oven (electric: 200 °C/ gas: level 3) for 35-40 minutes.
4
Serve garnished with parsley as desired.