Zucchini Mushroom Lasagna with Feta Topping
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 9 lasagne plate (s)
- 300 g mushrooms
- 3 zucchini
- 1 can tomato (s), peeled and cut into pieces
- some olive oil
- 2 onions)
- spice (s), e.g. Ticino spice
- 1 cup almond cream (Almond Cream Cuisine), or soy cream
- some vegetable stock powder
- some salt and pepper
- 100 g feta cheese
Print Recipe
Pin Recipe Instructions
- First, preheat the oven to approx. 175 ° C.
- Then the two basic sauces are prepared.
- For the first, take finely chopped onions and sliced zucchini, salt, pepper, olive oil and fry these ingredients in the pan until the zucchini are slightly brown. Peel off with the chopped tomatoes, add some vegetable stock and then put the sauce in a bowl.
- The second sauce can now be prepared in the pan. Fry the finely chopped onion, mushroom slices, olive oil and salt until the mushrooms are again slightly brown. Then you add the Ticino spice or other spices. With the almond cream or soy cream is extinguished.
- First put some of the red sauce into the baking dish, then the lasagne platters, then the light sauce, etc., until everything is used up. Small crumbled feta comes on top.
- Bake in the oven for 25 minutes at around 175 ° C, until the feta is a little brown.
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