|per 100 g||Total Recipe|
|Gross weight||100 g||2392 g|
|Energy||629 kJ / 151 kcal||15032 kJ / 3591 kcal|
|Sat. fat||3 g||62 g|
|Unsat. fat||5 g||104 g|
|Fibre||3 g||51 g|
|Salt||200 mg||4763 mg|
300 mlTap water
264 gMushrooms, brown, Italian, or Crimini, raw
165 gMushrooms, maitake, raw
165 gMushrooms, oyster, raw
165 gMushrooms, portabello, raw
165 gMushrooms, white, raw
165 gCherry tomato red
20 mlVegetable stock
14 mlOlive oil extra-virgin
460 gRicotta pesto
2.4 kgTotal recipe weight
Heat the oven to 170 °C / 338 °F and prepare the ricotta pesto.
Chop all the mushrooms into slices and the onions into fine cubes. Cruch /peal /chop the garlic and finely chop the parsley. Finaly pick the thyme leaves from its stem. Finaly cut the cherry tomatoes in halves.
Place the sauce pan on medium heat, add the olive oil and stir fry the mushrooms with the garlic and onions for 3 - 4 minutes until slightly coloured. Add the vegetable stock, thyme, parley and the tap water. Bring to a simmer, add the ricotta pesto and season with salt and pepper.
Building the lasagna;
1ste layer sauce - cherry tomatoes - grated parmezaan & lasagna
Repeat 1ste layer 2-3 times and finish with the topping
Topping last layer sauce - cherry tomatoes & grated parmezaan
(make sure you save enough ingredients for the last lay so that it is compleetly coverd)
Bake the lasagna in the oven for 40 - 50 minutes until cooked and golden brown.
Use fresh lasagne, this will spead up your cooking time and taste even better!