Mushroom Lasagna – a delicious recipe
1 pack of hard wheat lasagna
2,20 lbs of champignon mushrooms
1 kapia pepper (more if you have it)
33,81 us fl oz of tomato sauce or tomato juice
3-4 tablespoons of oil
This vegetarian Mushroom Lasagna made with champignon mushrooms and tomato sauce is a satisfying non-meat alternative.
Heat the oil in a pan and put the champignon mushrooms in . Add 1 kappia pepper.
The mushrooms are put in the pan to heat after they are washed. Do not take their stems because they are very tasty and nourishing. Always mix and add salt, aromatic herbs and pepper if you want.
After the mushrooms dropped all their water, add the tomato sauce and another large portion of aromatic herbs plus garlic cloves. Add a cup of water and leave it on a small fire, mixing it from time to time. When the water drops, the sauce is ready and can be added between the lasagna.
In the oven tray poured with oil, put a layer of lasagna and then the mushroom sauce. Again put another layer of lasagna and sauce and keep it until you finish with the sauce. Bring it in the oven to medium-heat and let it all until the lasagna is ready.