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Recipe of Mushroom Lasagna with Goat Cheese
Recipe

Mushroom Lasagna with Goat Cheese

1h 20 mins
Half
35
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Delicious lasagna recipe for lovers of goat cheese, mushrooms and walnuts.

Ingredients

5 portions
  • 300 grams mushroom
  • 150 grams mushroom, shitake
  • 150 grams mushroom, girgolas
  • 100 grams mushroom, portobello
  • pasta lasagna pre-cooked
  • goat cheeses, to taste
  • parmesan cheese, to taste
  • 2 garlic
  • walnuts, chopped (to taste)
  • 1 onion
  • white wine
  • salt, to taste
  • 1 boat cream
  • black pepper, to taste

Preparation

If quick pasta is used, prepare according to the instructions (they are usually dried and baked in the oven, if raw pasta is used, it must be boiled in boiling water before being put in the oven.) We cut the mushrooms and mushrooms juliana and reserve.We reserve the chopped nuts in another bowl.
Chop the garlic and onion and sauté it in a pan with a jet of olive oil. When the onion begins to transparent, add the mushrooms, sauté and season. We add a stream of white wine (half a glass). Let it cook a little until the alcohol of the wine evaporates and reduces. Serve in a bowl and add the nuts.
We cut the sliced ​​goat cheese. We spread a baking tin with butter or margarine and began to assemble the lasagna, first at the bottom a little of the bottom of mushrooms and walnuts, a layer of pasta, another little bit of mushrooms and some slices of cheese and so on until we stay Unfilled. Once assembled we reserve.
Add little by little over our lasagna until we cover it all, bathe the lasagna with the cream and grate a bit of Parmesan cheese on top or use cheese of your preference and place in the oven, halfway up and down to 190º or as indicated by the pasta that is used, approximately 15 minutes or when we see the golden top.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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