Mushroom lasagna

With its variety of portobello, shitake and coffee mushrooms, this creamy lasagna will please mushroom lovers, of course, but also all those who love gratin dishes, perfect for cold autumn days!

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15 min
4 to 6
18 min
Freeze for three months.

  • Ingredients

    • 330g lasagne noodles, roughly broken
    • 2 cups portobello mushrooms, coarsely chopped
    • 1 cup mushrooms, coarsely chopped
    • 1 cup shitake mushrooms, coarsely chopped
    • 3 cloves garlic, chopped
    • 1 liter of vegetable broth
    • 250g (1 cup) cream cheese
    • 1 tbsp dried chives
    • 1 tbsp. Provencal herbs
    • 250g (1 cup) grated Swiss cheese
    • Salt and pepper from the mill to taste
  • Preparation

    1. Place all ingredients in a large saucepan, except Swiss cheese. Bring to a boil.
    2. Cook over medium heat, stirring often, for 15 minutes.
    3. Stir in Swiss cheese and mix well. Continue cooking for 3 minutes or until pasta is al dente.

For the adventurers

Notes and tips

Add ½ cup coarsely chopped chorizo when serving.

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