Lentil and mushroom lasagne
Vegetarian lasagne with red lentils and mushrooms.
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Grater
- Skillet
- Pot
- Mixing bowl
- Spoon
- Stove
- Oven
- Baking dish
Ingredients
- 90 g (6 Tbsp) Olive Oil
- 200 g (2 pcs) Yellow Onion
- 100 g (2 pcs) Celery
- 110 g (1 pcs) Carrot
- 250 g Mushroom
- 15 g (2 pcs) Garlic
- 30 g (2 Tbsp) Tomato Paste
- 125 g Red Wine
- 400 g Passed Tomatoes
- 250 g (2.5 dl) Vegitable Stock
- 135 g (1.5 dl) Dry Red Lentils
- 1 g (1 tsp) Rosemary
- 1 g (1 tsp) Oregano Dried
- 5 g (1 tsp) Salt
- 1 g (1 pinch) Black Pepper
- 215 g (12 pcs) Lasagne Sheets
- 200 g Cheese
- 200 g (2 dl) Crème Fraiche
- 200 g (2 dl) Milk 3% fat
- 1 g (1 pinch) Nutmeg Ground
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