600 g fresh mushroom (champignon)
2 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons chopped parsley
1/2 teaspoon dried oregano, crushed
1 tablet beef broth dissolved in 1 1/2 cup boiling water (360 ml)
8 small tomatoes (800 g), peeled and seeded, chopped
1 tablespoon salt
1/4 teaspoon black pepper
200 g pre-made lasagna
1/4 cup grated Parmesan cheese (30 g)
2 cups grated Mozzarella cheese (200 g)
600 g fresh mushroom (champignon)
2 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons chopped parsley
1/2 teaspoon dried oregano, crushed
1 tablet beef broth dissolved in 1 1/2 cup boiling water (360 ml)
8 small tomatoes (800 g), peeled and seeded, chopped
1 tablespoon salt
1/4 teaspoon black pepper
200 g pre-made lasagna
1/4 cup grated Parmesan cheese (30 g)
2 cups grated Mozzarella cheese (200 g)
Clean the mushroom with a lint cloth, slice it into wedges and reserve
In a large skillet, over medium heat, melt the butter with olive oil
Add the garlic, parsley, and oregano
Cook, stirring occasionally, until the garlic is tender (approximately 2 minutes)
Add the reserved mushroom and cook, stirring occasionally, until it starts to soften (around 5 minutes)
Add the beef broth, tomato, salt, and black pepper
Stir well, cover the skillet, and cook until the tomato breaks down (around 20 minutes)
Remove from heat
Heat the oven to 180°C (medium)
Place one-third of the mushroom ragout in a 19 cm x 31 cm baking dish
Top with one-third of the lasagna, cover with more mushroom ragout, and sprinkle with half of the Parmesan cheese
Repeat the layers of lasagna and mushroom ragout
Makes one last layer with the remaining lasagna
Sprinkle with the other half of the Parmesan cheese and Mozzarella cheese
Cover with aluminum foil
Bake in the preheated oven until the lasagna is cooked (around 30 minutes)
Serves, approximately 296 calories per serving.
