Mushroom Lasagna

Rating: 3.88 / 5.00 (8 Votes)

Total time: 45 min

Servings: 1.0 (Portionen)

Pasta dough:


For garnish:


A delicious mushroom dish for any occasion!

Pasta dough

Prepare olive oil, eggs, flour and salt to a smooth dough. Cover and let rest for at least half an hour


Sauté the onion in butter until soft. Add mushrooms, tomatoes and chives and cook for 3 minutes. Extinguish with juice of one lemon and soup, season.


Roll out the dough thinly and cut into rectangles (the size of the casserole dish). Bring salted water to a boil, cook the dough rectangles briefly in it until they are done, drain on a kitchen towel.

Preheat the stove to 225 degrees Celsius. Whip the cream until stiff and fold 3/4 of it with the Gruyère into the mushroom mixture. Arrange the pastry sheets and filling in layers in the baking dish, sprinkle with Parmesan and spread the remaining whipped cream evenly over the top.

Cook in hot oven until whipped cream is browned.

Sprinkle with chives before serving.

Serve with: leaf or vegetable salad, Chianti or red Rioja wine.

According to: My family & me, Special 10/93 (Rg)

And instead of mushrooms take 800 g salmon fillet: remove bones and skin from the fillet, cut into fine strips or small cubes and cook in the same way as the mushrooms (instead of lemon, use lime if possible: it goes better with salmon). If you take smoked salmon, be careful with the salting!

A mixture of mushrooms and salmon also tastes great!

Mass: 4 people

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