Lasagna with broccoli and mushrooms

Name: Lasagna with broccoli and mushrooms - Maria F.
Ingredients: 1 glass 375 yogurt 1 jar mushrooms in tomato sauce (Bonduelle) 1 small broccoli 4 lasagna sheets 50 g cheese Vegeta salt nutmeg

Pasta/Pizza - Lasagna with broccoli and mushrooms by Maria F. - Recipia

I haven't made lasagna with broccoli and mushrooms very often, but today I wanted something lighter for lunch and a meatless option. I used lasagna sheets, a jar of mushrooms in tomato sauce, a small broccoli, and buttermilk instead of the classic béchamel sauce. Everything worked well together, and the result was balanced, not heavy or too dry. Quick Info Total Time: about 1 hour Preparation Time: 10-15 minutes Baking Time: 45 minutes Servings: 2-3 Difficulty: easy Recipe Type: vegetarian lasagna, suitable for lunch or dinner Ingredients 1 cup (approx. 375 ml) buttermilk 1 jar of mushrooms in tomato sauce (Bonduelle or similar brand) 1 small broccoli 4 lasagna sheets 50 g grated cheese 1/2 teaspoon Vegeta salt, to taste a pinch of nutmeg Preparation Method 1. Break the broccoli into florets and wash it well. Bring salted water to a boil, add the broccoli, and cook until slightly softened but not mushy (about 5-6 minutes). Drain well and let cool. 2. Prepare the sauce: mix the buttermilk with 1/2 teaspoon of Vegeta and a pinch of nutmeg. This serves as a white sauce, it won't get very thick, but it helps to hydrate the lasagna sheets. 3. Chop the cooked broccoli as finely as possible. Drain the mushrooms from the jar if they are too watery, but keep the tomato sauce with them. 4. Take a loaf pan or a small baking dish. Put 3-4 tablespoons of buttermilk sauce on the bottom, enough to cover well. 5. Add the first layer: a lasagna sheet (or as much as fits to cover the bottom of the dish). 6. Sprinkle half of the broccoli, then half of the mushrooms with tomato sauce. Top with some of the grated cheese. 7. Add another lasagna sheet. Place the remaining broccoli and the remaining mushrooms with sauce. Spread more grated cheese over this layer. 8. Place the last lasagna sheet (the fourth) and pour all the remaining buttermilk sauce on top. Spread it to cover the surface well. 9. Bake in the oven at 180°C (preheated oven) for 45 minutes, or until the lasagna sheets are soft and the top layer has browned. Let cool for a few minutes before cutting. Why I make this recipe often I like it because it is quicker than a classic lasagna and doesn't require complicated sauces. It's good for days when I don't want meat or something too heavy. You can also use other vegetables if you don't have broccoli on hand. It is made from simple ingredients and fits well for lunch without spending too much time in the kitchen. Tips and Variations Tips If you use dried lasagna sheets, let them stay a little longer in the oven to hydrate well in the sauce. If you have fresh sheets, you might shorten the baking time by 10 minutes. When boiling broccoli, do not let it get mushy, as it will continue cooking in the oven. Chop it finely to make it easy to spread between layers. Grated cheese can be sprinkled to taste – do not add too much if you want it to be light, or more for a thicker layer. Substitutions Buttermilk can be replaced with thin yogurt or kefir. It won't work with thick sour cream or plain milk, as the texture will not be the same. The mushrooms in tomato sauce from the jar can be swapped for fresh sautéed mushrooms with a bit of added tomato sauce. If you don't have Vegeta, you can use a bit of vegetable concentrate or just salt and pepper. Broccoli can be replaced with cauliflower, but it will slightly change the taste and texture. Variations You can also add thinly sliced zucchini, boiled a bit beforehand. If you want a stronger flavor, sprinkle a bit of feta cheese or parmesan on top of the last layer. For those who like it spicy, a pinch of chili pepper goes well in the tomato sauce with mushrooms. Serving Ideas Cut the lasagna after it has cooled slightly, so it cuts more easily. You can serve it with a salad of raw vegetables or a slice of whole-grain bread. It also pairs well with simple pickles. Frequently Asked Questions Can I use fresh lasagna sheets? Yes, you can use fresh sheets, but adjust the baking time, it may need less time (about 30-35 minutes). Do I need to grease the pan beforehand? If you use a non-stick pan and put enough sauce on the bottom, it is not necessary. For classic metal pans, you can easily grease with oil. If I don't have Vegeta, what can I use? You can use salt, a little pepper, and possibly a pinch of garlic or vegetable concentrate. The final taste will be different, but not essential. Can this lasagna be frozen? I do not recommend it, as the texture of the broccoli and buttermilk changes upon thawing. How much cheese can I add if I want more cheese? You can add more, but the layers become quite soft. Try not to overdo it so that the lasagna doesn't become heavy. Nutritional Values Estimate for one serving (1/3 of the recipe): Approx. 250-300 kcal Protein: 12-14 g Fat: 10-12 g (depending on the type of cheese) Carbohydrates: 30-35 g The values are approximate, depending on the type of cheese, how much tomato sauce remains in the mushrooms, and the portion size. Storage and Reheating Lasagna lasts in the fridge for 1-2 days, covered. It can be reheated in the oven or microwave, but the layers of broccoli may release water, so the texture will not be as firm as freshly taken out of the oven. I do not recommend keeping it for more than two days.

Lasagna with broccoli and mushrooms

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