One-Pot Mushroom Lasagna
Unusual lasagna recipe with mixed mushrooms, umami sauce, and gratinated cheese. Vegetarian and delicious.
Time: 60 min · Servings: 4 · Calories: 57 kcal
Ingredients
- 800 g mixed mushrooms
- 200 unit onion
- 15 clove of clove of garlic
- 120 unit carrot
- 15 tablespoon of tomato paste
- 45 tablespoon of soy sauce
- 15 tablespoon of Módena vinegar
- 3 teaspoon of smoked paprika
- 2 leaf of bay leaf
- 5 to taste salt
- 2 to taste pepper
- 50 dash of red wine
- 400 g crushed tomatoes
- 1000 ml vegetable broth
- 120 units lasagna sheet
- 100 g mozzarella
- 15 tablespoon of Parmesan
Method
- Clean the mixed mushrooms and chop them into medium-sized pieces. Peel and finely chop the onion, garlic cloves, and carrot into small cubes.
- In a bowl, mix the tomato paste, soy sauce, Modena vinegar, smoked paprika, salt, and pepper to taste.
- Heat oil in a large pot over medium heat. Sauté the onion, garlic, and carrot for a few minutes until tender. Add the mushrooms and cook until they release their water.
- Stir in the tomato and soy mixture, bay leaf, dash of red wine, and crushed tomatoes. Pour in the vegetable broth, cover, and simmer for about 30 minutes until reduced. Remove the bay leaf.
- Preheat the oven to 180ºC. In an oven-safe pot, place a layer of dry lasagna sheets, cover with the mushroom sauce, and repeat the layers until finished with sheets. Sprinkle the grated mozzarella and Parmesan on top. Bake for about 25-30 minutes until golden and bubbly.
- Let it rest for a few minutes out of the oven before serving so it sets.
Categories: Rice & Pasta · All recipes
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