Lasagne with Walnuts
Lasagne does not need meat to be filling. This one proves that with a nice tomato sauce with mushrooms and walnuts. The other layer with creamy spinach brings a nice balance. I promise, you won't even miss meat here.
[cmr_ratings no_title=1 no_table=1 hide_if_no_rating=1]
Ingredients
4 servings
8
400 g
200 g
125 g
400 g
100 g
50 g
Lasagne sheets (whole wheat)
Chestnut mushrooms
Spinach
Creme (or oat) fraiche
Canned tomatoes
Sun-dried tomatoes
Walnuts
30 g
15 g
1
2 cloves
50 g
Fresh parsley
Fresh basil
Onion
Garlic
Parmesan
Prep
10 min
- Dice onion and mince garlic
- Cut mushrooms into slices
- Cut sun-dried tomatoes
- Chop walnuts
- Chop parsley and basil
- Preheat oven to 180°C
Cook
50 min
Sauté onion and mushrooms
medium heat ~5 min
In the meantime, sauté spinach
medium heat ~5 min
Add walnuts, sun-dried tomatoes, parsley, basil, garlic, and canned tomatoes
medium heat, season with salt and pepper to taste ~5 min
Add creme (or oat) fraiche
medium heat, season with salt and pepper to taste ~3 min
Assemble the lasagne in an oven form
tomato-mushroom sauce, lasagne sheet, spinach, tomato-mushroom sauce etc., add parmesan on top ~5 min
Bake in the preheated oven
~30 min at 180°C
