6 persons | 60 min.


200g chopped white onion • 3 chopped garlic cloves • 500g Minced Mushrooms • 3 tbsp. Italian spice mix • ½ finely chopped red pepper • 1 bay leaf • 70g tomato paste • 400g canned peeled tomatoes • 1 vegetable stock cube • 50g salted butter • 50g flour • 100g grated young matured cheese • 500ml whole milk • pepper & salt to taste • 250g fresh lasagna sheets • 125g buffalo mozzarella • 50g Parmesan cheese • 5 tbsp. olive oil


Minced Mushrooms & tomato sauce
Fry the Minced Mushrooms with the Italian herbs in a pan with 1 tbsp. olive oil.
Turn off the heat when the moistures are evaporated. Then, take a deep baking
pan, glaze the onion, pepper and garlic with 2 tbsp. olive oil. Add the tomato
paste, peeled tomatoes, bay leaf and the vegetable stock cube. Let this boil for
5 min.. If the mixture is too thick, add water. Preheat the oven to 180°C.
Béchamel sauce
Grab a sauce pan and place it on medium heat. Melt the butter. Then, add the
Flour and mix until a lump forms. Then, add the milk little by little while stirring
with a whisk. Keep repeating this until you get a nice sauce. Add the young
cheese and pepper / salt to taste. Turn off the heat.
Building the lasagna
Grease a large baking dish with some olive oil and cover the bottom with the
First lasagna sheets. Then add 1/3 of the béchamel sauce, 1/3 tomato sauce
and 1/3 baked Minced Mushrooms on top. Repeat this process until you have
used up the béchamel, tomato sauce and Minced Mushrooms. Place the last
sheets on top of the lasagna and top with the mozzarella and Parmesan
cheese. Cover the baking dish with tin foil and place it in the oven for 30 min.
After 25 min., remove the foil and bake for another 10 min.. Ready to serve!