Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 100 g mushrooms
- 250 g tomato (s)
- 250 g zucchini
- 1 small onion (s)
- 2 tablespoons oil
- 1 tablespoon flour
- 0.5 teaspoon ½ vegetable stock powder
- 0.5 teaspoon ½ oregano
- a bit salt
- 100 g cream
- Lasagne plate (s) (without precooking)
- 200 g Gouda cheese, rated
Print Recipe
Pin Recipe Instructions
- Coarsely grate the zucchini. Skin and dice tomatoes. Cut the mushrooms into small pieces. Dice the onion and sweat briefly in the oil. Dust the flour over it and let it take color briefly. Then mix in the zucchini, mushrooms and tomatoes, season with the spices and let simmer for 4 - 5 minutes. Stir in the cream.
- Grease a baking dish lightly with oil. Add a little sauce as the bottom layer, then alternately fill in the lasagne, cheese and sauce. The top layer should be sauce. Sprinkle them with plenty of cheese.
- Bake at 200 ° C top / bottom heat in a preheated oven for about 35 minutes.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below