Recipe Tip: Mushroom Lasagna
Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. Constantin Fischer shows how to turn this Italian classic into a vegetarian dish for mushroom lovers.
- 1 kgtinned tomatoes
- 250 ghedgehog mushrooms or chanterelle mushrooms
- 4 stalk(s)lovage
- 1 tablespoonsugar
- olive oil
- lemon pepper
- olive oil
- 3 tablespoonplain four (heaped spoon)
- 500 mlmilk
- white wine vinegar
- 3porcini mushrooms
- 200 ggrated mozzarella cheese
- 1 bunch(es)basil leaves
- 1 packlasagne sheets (250 g - if dried, add to hot water to soften prior to use)
Step 1Cut the tomatoes into small pieces and put in a bowl. Chop the mushrooms depending on their size. Chop the lovage and add to the bowl together with the mushrooms and the sugar. Season to taste with salt and pepper.
Step 2Pour 5 mm olive oil in a pot, add flour and stir until smooth while still cool. Then heat the oil and flour mixture gently, add milk and stir well. When the liquid starts to thicken a little, set the pot aside and stir repeatedly. If the sauce is too thick, add some milk. This is your béchamel sauce.
Step 3Preheat oven to 220 °C. Place a layer of lasagna sheets in an oven dish (approx. 35 x 20 cm) followed by a layer of tomato and mushroom sauce and then a layer of béchamel sauce. Repeat the process, then cover with lasagne sheets and cover with béchamel sauce. Finally, sprinkle with mozzarella cheese and bake for approx. 25 minutes. Remove from the oven, cover with aluminium foil and leave to rest for 10 minutes.
Step 4Cut the apple in half and remove the core. Then cut into thin slices and marinate them in a small bowl with a dash of vinegar. also cut the porcini mushrooms into thin slices and chop the parsley. To serve, place the apple and porcini mushrooms on the lasagna, sprinkle with parsley and basil and drizzle with olive oil.
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Step 8Mushroom Lasagna Constantin Fischer shows how to turn this Italian classic into a vegetarian dish for mushroom lovers. Pasta
Step 9Porcini Soup with Mushrooms and Leeks German chef Manuel Ulrich from the 1 Michelin-star restaurant Ösch Noir serves a fine porcini mushroom soup. When porcini are in season, this is the ideal dish to make to celebrate their unique flavour and texture. Soup