Wild Mushroom Lasagne

Name: Wild Mushroom Lasagne
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 large savoy cabbage leaves; 7-10 Tbsp Salt; 4 Stem(s) Marjoram; 750 g mixed mushrooms (e.g. mushrooms, chanterelles, porcini); 100 g Bacon cubes; 250 ml Vegetable broth (instant); 250 g Whipped cream; 3-4 Tbsp sauce thickener; 7-10 Tbsp Pepper; 1 Tomato; 100 g Gouda cheese; 7 1/2 Lasagne sheets; 7-10 Tbsp Grease

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 large savoy cabbage leaves
7-10 Tbsp Salt
4 Stem(s) Marjoram
750 g mixed mushrooms (e.g. mushrooms, chanterelles, porcini)
100 g Bacon cubes
250 ml Vegetable broth (instant)
250 g Whipped cream
3-4 Tbsp sauce thickener
7-10 Tbsp Pepper
1 Tomato
100 g Gouda cheese
7 1/2 Lasagne sheets
7-10 Tbsp Grease

Directions

1
Blanch the savoy cabbage in boiling salted water for about 2 minutes, then rinse under cold water. Halve the leaves on the stalk and cut out the stalk. Wash the marjoram, dab dry and roughly chop the leaves of 3 stalks.
2
Clean and halve the mushrooms or cut them into small pieces. Leave the bacon in a pan without fat until crisp. Put bacon from the pan into a bowl. Fry the mushrooms in the fat for 2-3 minutes in portions.
3
Add the mushrooms from the pan to the bacon and deglaze the gravy with broth and cream. Thicken the sauce with sauce thickener and add to the mushrooms. Season mushrooms with salt, pepper and marjoram. Wash, clean and slice the tomatoes.
4
Grate cheese. Put 2 tablespoons of mushrooms in a greased casserole dish. Cover with 2 1/2 lasagne sheets. Then layer 1/3 of the mushrooms, 4 savoy cabbage leaf halves and 2 1/2 lasagne sheets on top and repeat again.
5
Spread the remaining mushrooms on the surface, cover with slices of tomato and sprinkle with cheese. Bake lasagne in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-50 minutes.
6
Garnish lasagne with marjoram.