How to cook creamy mushroom lasagna

Mushroom lasagna vegetarian

Mushroom Lasagna

Lasagna vegetarian? This is possible with our delicious recipe for a mushroom lasagne.

Mushroom Lasagna

For 2 servings:

  • 125 g lasagne sheets
  • 250 g QimiQ or sour cream
  • 1 white onion
  • 300 g chanterelles
  • ½ vegetable soup cubes
  • 5 g fresh thyme
  • 1 zucchini
  • 2 tomatoes
  • 100 g pizza cheese
  • 1 tbsp butter
  • salt and pepper
  • 2 tbsp wheat flour, smooth
  • 325 ml water for the vegetable soup


  1. Preheat the oven to 180 ° C (top and bottom heat). Carefully clean the mushrooms (possibly with a mushroom brush). Cut the onion into small pieces and sauté until translucent. Add the mushrooms and cook with them. As soon as the mushrooms are watering, take them out of the pan.
  2. Bring the water to the boil and dissolve the soup cube in it. Dust the pan residue with flour and pour the vegetable soup on it, reduce the heat.
  3. Now put the mushrooms back in the pan with the sauce and refine with cold QimiQ (sour cream). Season with salt, pepper and cut thyme and set aside.
  4. Cut the zucchini and tomatoes into thin slices. Grease a baking dish with butter and fill in layers with lasagne sheets, mushroom sauce and zucchini slices. Repeat the process several times, finish with tomato slices. Finally, sprinkle the lasagne with the cheese and bake in the preheated oven for about 35-40 minutes.

PREPARATION TIME: approx. 40 min.