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Mushroom lasagna with tofu

Mushroom lasagna with tofu

Ingredients for Mushroom lasagna with tofu

400 grams brown mushrooms
175 g Tofu
1 bunch Green onions
something Salt, pepper, paprika rose sharply
3 tbsp Rapeseed oil
3 tbsp Butter
3 tbsp Flour
200 grams Cream
200 grams Milk
1 Wf Vegetable broth
something ger
Nutmeg 100 grams
ger Emmental
15 pcs Lasagna sheets (about)

Mushroom lasagna with tofu Directions

Clean mushrooms and slice them into quarters, tofu depending on size halved lengthwise and cut into thin slices or, green onions cut into rings.

Tofuscheibchen knuspig fry in hot oil, season with salt, pepper and paprika. Add mushrooms and onions and fry for about 5 minutes. Season to taste.

Melt butter in a saucepan, add flour and fry. Deglaze with the cream, milk and 400 ml of water, stir in bouillon cubes and bring to a boil. Short let simmer, season with salt, pepper and nutmeg. Stir half the cheese.

Pour into a greased casserole dish at first a little sauce, then lasagna drauflegen Leaves, Mushroom Tofumischung layers to proceed with sauce, plates, mushroom mixture. The top layer is a layer of lasagne sheets, then to the remaining sauce and cheese.

Lasagna at 200 ° bake about 30-40 minutes.


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