Ingredients
- 1 package lasagna sheets
- 700g white mushrooms
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium potato, diced
- 50g wine
- Salt
- Pepper
- Sweet paprika
- A pinch of basil
- 1 teaspoon sugar
- 1 tablespoon tomato paste
- 300g feta cheese
- 300g shredded cheese mix (your choice)
- 300g heavy cream
- 50g milk
- Olive oil
Preparation for the Filling
- Heat olive oil in a large skillet. Add the diced potatoes and sauté until they begin to soften.
- Add the mushrooms, onion, garlic, bell peppers, and tomato paste. Sauté everything together for 3-4 minutes and deglaze with wine.
- Allow the alcohol to evaporate, then season with salt, pepper, paprika, sugar, and basil.
- Let it simmer for 2-3 minutes, then remove from heat.
Assembly
- In a bowl, mix the shredded cheeses, reserving some in a separate bowl for the topping.
- Grease a baking dish with olive oil and layer the bottom with lasagna sheets.
- Spread half of the filling over the lasagna sheets and top with half of the shredded cheese mixture.
- Add another layer of lasagna sheets, the remaining filling, and the rest of the cheese mixture.
- Finish with a final layer of lasagna sheets.
- In a bowl, mix the heavy cream and milk, then pour it evenly over the lasagna.
- Sprinkle the reserved shredded cheese on top and cover the dish with aluminum foil.
Baking
- Preheat the oven to 180-190°C (356-374°F).
- Bake the lasagna, covered with foil, for 35 minutes.
- Remove the foil and bake for another 25-30 minutes until the top is golden and bubbly.
Lasagna with mushrooms and potatoes is a hearty, comforting dish perfect for any occasion. With layers of creamy filling, savory vegetables, and gooey cheese, it’s sure to bring smiles to your table. Enjoy every rich, flavorful bite!
