Lasagna
Preparation
35 – 60 min
Vegetarian
Fitness
  1. Chop onions and fry it in butter until golden brown. Pour finely chopped mushrooms and cook 10 minutes more.
  2. Add broth, flour and spices. Bring to a boil, lower the heat and cook for 20 minutes more.
  3. Pour ready soup in the blender and make puree.
  4. Pour puree in a stew pan, add cream, spices, lemon juice and mascarpone. Cook for 15-20 minutes.
  5. Decorate with herbs and mushrooms before serving.

Ingredients

Ricotta

250 g

Lasagna

18 sheets

Spinach

400 g

Milk

500 ml

Butter

30 g

Flour

36 g

Parmesan

70 g

Nutmeg

Salt, pepper

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