Vegetable Lasagna Recipe for Christmas Day

Ingredients for 4 people:

• 1 cup dried porcini mushrooms (30 grams)
• 2 thin carrots (about 300 grams)
• 1 parsnip (300 grams)
• 1 thin zucchini
• 6 spring onions
• 25 grams of butter
• 100 ml white wine
• 200 ml crème fraîche
• 4 sheets chilled lasagne (halved)
• 100g Parmesan cheese (freshly grated)

Preparation:

Preparation time: 30 minutes

1. Soak the mushrooms for 10 minutes in 150 ml of hot water. Peel the carrots and parsnips with a vegetable peeler and scrape them with a vegetable peeler or cheese slicer into long thin slices. Scrape the zucchini into thin ribbons. Cut the spring onions and cut the pieces in length.
2. Melt the butter in a frying pan and toss the vegetables ribbons, spring onions and mushrooms with the soaking water through. Add the wine and salt and pepper to taste and cook the vegetables in a covered pan for about 10 minutes until al dente. Spoon the vegetables with a slotted spoon to a plate.
3. Boil the vegetable moisture until two thirds of it. Stir in the creme fraiche and season to taste with salt and pepper.
4. Preheat the grill of the oven. Cook the lasagna sheets with 3-4 sheets at a time in a pan with plenty of boiling water and a little salt in 4 minutes until al dente. Let them over the edge of a colander explain.
5. Put drained lasagna sheets in four greased, ovenproof dishes and divide half se sauce and the vegetables on top. Lay another sheet of lasagne and divide the remaining sauce and cheese.
6. Slide the plates with 2 pieces at a time under the hot grill oven and let the cheese light colors.