Savory Lasagna with Mushrooms and Peas
Casserole
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
45 min
Servings
2
Difficulty
Medium
Prep Time
45 Min
Description
This savory lasagna with mushrooms and peas is an absolute delight! I like to make it when I need something quick, but still want something special on the table. The combination of the spicy mushrooms, sweet peas, and creamy béchamel sauce is simply unbeatable. And the best part: it can be prepared in advance and tastes almost better when reheated! Perfect for a cozy evening or as lunch for work. If you like, you can sprinkle some grated cheese over the lasagna before it goes into the oven.
Ingredients (16 ingredients)
-
300 g Mushrooms
-
1 piece Onion
-
2 clove Garlic
-
1 tbsp Olive oil
-
150 g Crème fraîche
-
to taste Salt
-
to taste Pepper
-
0.5 bunch Parsley
-
200 g Bacon, diced
-
200 g Peas, fresh or frozen
-
30 g Butter
-
30 g Flour
-
400 ml Milk
-
to taste Nutmeg, grated
-
Lasagna sheets
-
250 g Mozzarella
Preparation (10 steps)
Prepare mushrooms, onion and garlic
Clean 300 g of mushrooms and cut into slices. Peel 1 onion, halve it and put it in the mixing bowl. Peel 2 cloves of garlic and also put them in the mixing bowl.
Sauté the vegetables
Add 1 tbsp of olive oil and sauté for 3 min./120°C/speed 1.
Add mushrooms and sauté
Add the sliced mushrooms and sauté for another 5 min./120°C/speed 1.
Refine the mushroom mixture
Add 150 g crème fraîche and 0.5 bunch of finely chopped parsley. Season with salt and pepper and stir in for 2 min./90°C/speed 1.
Prepare bacon and peas
Fry 200 g of diced bacon in a pan without fat. Add 200 g fresh or frozen peas and sauté briefly. Set aside.
Prepare béchamel sauce
Put 30 g of butter in the mixing bowl and melt for 2 min./100°C/speed 1.
Make a roux
Add 30 g of flour and sauté for 2 min./100°C/speed 2.
Cook béchamel sauce
Gradually pour in 400 ml of milk and bring to the boil for 8 min./90°C/speed 3 while stirring. Season with salt, pepper and grated nutmeg.
Layer lasagna
In a shallow casserole dish, alternate layers of mushrooms, peas and bacon, sauce and lasagna sheets. Start and end with sauce.
Top lasagna with mozzarella and bake
Cut 250 g mozzarella into slices and spread on the lasagna. Bake the lasagna in a preheated oven at 180°C for approx. 30 min.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Sophie Maier
2
Rezepte
0
Kochbücher
Tags
Allergens
- Gluten-containing cereals
- Milk (including lactose)
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Gnocchi Auflauf mit Spinat und Tomaten
Auflauf
Orzo-Spinat-Auflauf aus der Auflaufform
Auflauf
Savory Penne Spinach Cake
Casserole
Hearty Vegetable Lasagna
Casserole
Hearty Herb Lasagna
Casserole
Zucchini-Lasagne
Auflauf
Gratinierter Nudelauflauf mit Tomaten und Mozzarella
Auflauf
Überbackene Tortellini in Tomaten-Sahne-Soße
Auflauf