Vegetarian Lasagna with Mushrooms

Mara Alpizar
Don't miss out on trying this delicious vegetarian lasagna with mushrooms for a special occasion!Try this meatless dish, as it combines intense flavors and unique textures, making it ideal for those seeking a healthy and tasty option. Moreover, this lasagna is also gluten-free, as we substitute the pasta with eggplant slices.The mushrooms, the stars of our lasagna, not only provide a delicious flavor but are also an excellent source of protein and fiber. Additionally, they are rich in antioxidants and B vitamins.Perfect for lunch or dinner, this vegetarian lasagna with mushrooms is an option that everyone will love. Try it and surprise your loved ones with this delicious and nutritious dish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 tablespoons butter
  • 1/4 cups onion, finely chopped
  • 3 tablespoons garlic, finely chopped
  • 1/2 cups carrot, in small cubes
  • 1/4 cups red wine
  • 2 cans canned mushrooms
  • 3 cups lentils, cooked
  • 2 cups tomato sauce
  • 4 basil
  • salt and pepper
  • 3 eggplants, in slices
  • salt
  • 2 cups sour cream
  • 2 cups Manchego cheese, grated
  • salad
Preparation
35 mins
40 mins
Low
  • Melt the butter in a skillet, add the onion, garlic, and carrot, and cook for 5 minutes. Incorporate the red wine and let it reduce, then add the HERDEZ® sliced mushrooms, lentils, tomato sauce, basil leaves, salt, and pepper, and cook for 10 minutes.
  • Place the eggplants on a board, sprinkle with salt, and let them rest for 15 minutes. Dry with a paper towel.
  • Arrange a layer of eggplant in a greased baking dish, add some of the filling, sour cream, and cheese. Repeat this process until finishing with a layer of eggplant and cheese at 180 °C Bake for 25 minutes.
  • Serve the vegetarian lasagna and accompany it with a bit of salad.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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