Mushroom lasagna

This is the recipe for making your own delicious vegetarian lasagna that goes wonderfully with our red wine from Priorat: Empit.

 

Ingredients for 6-8 people

  • 2 onions (finely chopped)
  • 2 carrots (finely chopped)
  • 2 stalks celery (finely chopped)
  • 100gr. sun-dried tomatoes incl. oil
  • 2 sprigs of rosemary
  • 2 sprigs of thyme
  • 4 garlic cloves (finely chopped)
  • 350gr. chestnut mushrooms
  • 350gr. mushroom mix or replace with chestnut mushrooms
  • 300 ml of red wine
  • 1 tablespoon of tomato paste
  • 1 tablespoon of cocoa powder
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried oregano
  • 800gr. canned tomatoes
  • 800ml water
  • 500gr. dried lasagna sheets
  • Sea salt
  • Pepper

bechamel sauce 

  • 125gr. flower
  • 1,25l (whole) milk
  • 100gr. butter

Preparation

  1. Preheat the oven to 180 degrees.
  2. Peel and finely chop the onions, then fry in the oil from the sun-dried tomatoes. Let it bake for about 5 minutes. Use a large pan for this!
  3. Wash the carrots and celery and finely chop. Strip the rosemary and thyme from the sprigs and run the knife through them as well. Peel the garlic and use a garlic press, nice and easy, and put it in the pan with the onions. After 1 minute add the carrot, celery, rosemary and thyme. Stir-fry the whole thing over a low heat for about 10 to 15 minutes. 
  4. In the meantime, finely chop the chestnut mushrooms, mushrooms and sun-dried tomatoes. Add all this to the pan and cook, stirring, for at least 10 minutes. 
  5. Deglaze with the red wine and allow most of the moisture to evaporate in about 5 minutes. Then add the tomato paste, cocoa powder, balsamic vinegar and oregano. Let it fry for a while, so that the tomato puree can deacidify a bit. Add the canned tomatoes and the water, lower the heat and let it simmer 'without lid' for 30 minutes. Add salt and pepper to taste.
  6. For the béchamel sauce, melt the butter in a saucepan over low heat - don't let it brown. When melted, add the flour and stir with a ladle. Now take a whisk, add the cold milk little by little until a smooth sauce is formed. Season the sauce with salt and pepper.
  7. Now that everything is ready, the lasagna can be built. Spread a quarter of the tomato mixture over the bottom of the oven dish (25x30cm). Spoon a quarter of the béchamel sauce on top and cover with lasagne sheets. Repeat this 3 times, but the last time without the lasagna sheets. The top should be covered with enough bechamel sauce. If desired, you can now add some rosemary and thyme on top, as a garnish. 
  8. Cover the lasagna with foil and place it in the bottom of the preheated oven, bake for about 50 minutes. After that time, remove the foil and bake the lasagna in the oven for another 15 minutes.
  9. Let the lasagna cool slightly for 10 minutes before inserting the knife. Of course we drink a super nice red wine from Priorat with this delicious dish: the Empit.

Taste and enjoy


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