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Lasagna with red chicory and mushrooms

Lasagna with red chicory and mushrooms

Tasty and fragrant, here are the lasagna with red chicory and mushrooms that will delight everyone! The sweet flavor of onion mixes with the full-bodied touch of mushrooms and the crunchiness of walnuts. The béchamel sauce used is made from soy or rice, so this dish can also be enjoyed by lactose intolerant people. Then, do you know that mushrooms support the health of the immune system, putting our bodies in the best conditions to deal with all kinds of external threats? In short, health and taste are served! Enjoy your meal!

Ingredients

Dried durum wheat lasagna
1 head of red chicory
500 grams of fresh champignon mushrooms
10 walnuts shelled and coarsely chopped
1 red onion
Soy or rice béchamel sauce
Extra virgin olive oil
Fine ground sea salt
Clean the red chicory and cut it into strips. Slice the onion, clean the mushrooms with a damp cloth and cut them into slices. In a pan, brown the onion with a drizzle of extra virgin olive oil. Add the red chicory with a ladle of water, stir and cook for ten minutes. Add a little salt. Add the mushrooms, cover with a lid and continue cooking for a couple of minutes. Remove the lid, stir and cook for 5 minutes. Cook in boiling water two sheets of lasagna for 3-4 minutes, then drain and let them cool, they will be used to fill all the spaces left by the dry lasagna. Now get a pan with high sides. Grease the bottom of the pan with oil and distribute a little béchamel. Cover with dried lasagna, use cooked lasagna pieces to fill the holes. Spread a layer of béchamel, then spread the red chicory and mushroom mixture and some chopped walnuts, cover with another layer of lasagna and so on, until all the ingredients are used up. Finish with a layer of lasagna and a layer of bechamel. Bake at 180° C for 35 minutes, take from the oven and serve!
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