Forest scattered lasagna
Caution, only for real mushroom lovers! There is not a shred of meat;)
Preparation steps
- Cut the mushrooms into larger pieces (if you use dried mushrooms, soak them in boiling water).
- Saute mushrooms in a little butter or oil. Add a little salt and pepper and simmer well until the water they have released evaporates. Finally add the crushed garlic, basil, parsley and if necessary more salt and pepper. Stir and set aside.
- Stir the mushroom soup into 8 dl of water and bring to a boil, when it boils add the cream, stir and turn off the heat.
- Put the pasta briefly in boiling salted water until it slowly releases the form (boil even if it says on the pasta that it is not necessary to cook it, because otherwise you will not be able to "crumple" it).
- Grease the edges and bottom of the refractory lasagna bowl with butter.
- When the pasta is released, take out half of the lasagna leaves in a fireproof bowl, scatter them, lightly “crumple” them and put some of the mushroom stuffing. Place the rest of the lasagna on top, add the rest of the stuffing and mix lightly and spread the mushrooms evenly. Finally, pour the lasagna with the prepared mushroom soup and grate Parmesan cheese over it as desired.
- Bake in a preheated oven at 190 ° C for about 30 minutes.
- If you replace cream with soy cream and replace cheese with cheese you get a completely vegan lunch. Good apetite!
- Trying our Crazy Hatter aka notsoevil in an original way :)
