RSS Feed

A Vegetarian Lasagna Even Meat Eaters Will Like

March 16, 2011 by Editor

I’ve always thought that mushrooms, when done well, take on some of the qualities of meat.

This recipe is an excellent example of that and the result is an exceptionally tasty vegetarian lasagna that will be enjoyable for a mixed party without the need to worry about keeping utensils separate and plates clear of meat.

Check out the updated image gallery for this recipe here!

Recipe: Vegetarian Lasagna ~ Mushroom Edition

Summary: A satisfying lasagna that will please meat eaters and vegetarians alike

Ingredients

    • 1 Medium Onion
    • 2 Garlic Cloves
    • 200gr Frozen Spinach
    • 450gr Portebello Mushrooms
    • 1 Tin chopped tomatoes
    • Dried Basil
    • Dried Oregeno
    • Salt & Pepper To Taste
    • 200gr Parmasen Cheese
    • Grated nutmeg
    • 250ml Crème Fraiche
    • 1 Pack of Pasta Sheets

Instructions

Preheat The Oven To 200C

    1. Cut the onion into small cubes, crush the garlic cloves and cook them together with a little butter or oil under a medium heat in a frying pan until they are translucent, once cooked place to the side
    2. Cook the frozen spinach and once cooked, add to the onion and garlic.
    3. Wash, DRY and slice the Portebello Mushrooms then cook them on a dry griddle or in a pan
    4. Mix all your cooked ingredients in a pan and add the tin of Tomatoes, the Oregano, Basil, salt and pepper to taste
    5. Cook for 5-10 minutes until the mix is throughly heated and some of the moisture has evaporated, then remove from the heat
    6. Line the base of medium rectangular oven-proof dish with pasta sheets. Spread a layer of the mix on the pasta sheets.
    7. Top the mix with a thin layer of creme fraiche before adding a second layer of pasta sheets
    8. Repeat this process until you run out of mix
    9. Add a last layer of Pasta sheets and top this with creme fraiche and Parmesan cheese. Grate a little nutmeg over the top and put in the oven for 30 minutes.

Quick Notes

You could use more Crème Fraiche and more Parmesan but we were looking to keep the fat count low-ish.

Cooking time (duration): 40

Diet type: Vegetarian

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: Italian

My rating: 4 stars:  ★★★★☆ 1 review(s)

Microformatting by hRecipe.


5 Comments »

  1. Sarah says:

    Aaaah I clicked on the gallery link. Excellent. Looks pretty budget friendly too, hurrah!

  2. Editor says:

    It should be, especially as nearly everything can be purchased in a basic range.

  3. Joe Kearney says:

    It’s 9.28 in Dublin, just gonna make this lovely sounding meal for my dinner and report back so you can see how long it takes a 29 year old Irish male to prepare, cook eat and wash up.

  4. Joe Kearney says:

    22.42, salad made and dishes washed while the baby was cooking in the oven, its smells delish. Time to take it up!

  5. Editor says:

    Good work Joe! Hope you enjoyed it!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.