Mushroom Lasagna with Goat Cheese
Delicious lasagna recipe for lovers of goat cheese, mushrooms, and walnuts.
Reviewed by Editorial Team of Kiwilimón
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1 comentarios
Ingredients
5
Servings
- 300 grams button mushrooms
- 150 grams oyster mushrooms, shiitake
- 150 grams oyster mushrooms, oyster mushrooms
- 100 grams oyster mushrooms, portobello
- pre-cooked lasagna pasta
- goat cheeses, to taste
- Parmesan cheese, to taste
- 2 garlic
- walnuts, chopped (to taste)
- 1 onion
- white wine
- salt, to taste
- 1 tub sour cream
- pepper, to taste
Preparation
1h 20 mins
0 mins
Medium
- If using quick pasta, prepare according to instructions (generally, they are placed dry and baked; if using raw pasta, it should be boiled in water before baking). Cut the mushrooms and champignons into julienne and set aside. In another container, set aside the chopped walnuts.
- Chop the garlic and onion and sauté them in a pan with a drizzle of olive oil. When the onion begins to become translucent, add the mushrooms, sauté, and season with salt and pepper. Add a splash of white wine (half a glass). Let it cook a bit until the alcohol from the wine evaporates and reduces. Serve in a container and add the walnuts.
- Cut the goat cheese into slices. Grease a baking dish with butter or margarine and start layering the lasagna, first a bit of the mushroom and walnut mixture at the bottom, a layer of pasta, a little more mushrooms, and some slices of cheese, and so on until we run out of filling. Once layered, set aside.
- Gradually add the mixture on top of our lasagna until it is fully covered, drizzle the lasagna with cream and grate a bit of Parmesan cheese on top or use cheese of your preference, and place it in the oven, on the middle rack, top and bottom at 190º or according to the pasta being used, for about 15 minutes or until we see the top golden.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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