Let It Snow Lasagna With Mushrooms
If you're not planning on using grated cheese on top, add a bit of the sauce to the top layer to avoid burning the pasta.
People: 1
70 min


Celery Stalk
60 grams
Cheddar Cheese
2 Clove
2 tsp
Italian Seasoning
70 grams
Lasagna Sheets
1 tbsp
40 grams
1 tbsp
Olive Oil
50 grams
80 ml
Tomato Sauce

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  1. Peel and cut your potatoes. All ingredients should have a similar size and shape.
  2. Wash and cut your Mushrooms and tomatoes so that they all have a similar size and shape.
  3. Finely chop your celery stalk, garlic and onion.
  4. Grate or slice your cheddar cheese.
  5. Cut and squeeze your lemon so you can use the juice later.
  6. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Boil lasagna sheets according to instructions on package. Save about a 1/4 cup of the starchy water when draining.
  2. Heat olive oil in a pan and add celery stalk, garlic and onion, italian seasoning and fry at lower temperature for several minutes.
  3. Turn up the heat to medium and add Potatoes to your pan and fry for 15 minutes.Then add Mushrooms and fry for 10 minutes.Finally, add Tomatoes and fry for 5 extra minutes.
  4. Add canned tomatoes and lemon to your pan and mix.
  5. Add your starchy water to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Lightly cover the bottom of your oven dish with a thin layer of your vegetable sauce. Then place a layer of lasagna sheets on top.
  2. Place about 1/3 of your vegetable sauce on top and cover with lasagna sheets, repeating once more. Finally put the remainder of your vegetable sauce on top of the last layer of lasagna sheets.
  3. Add cheddar cheese on top.
  4. Cover your lasagna with aluminum foil and bake in the oven at 200°C (400°F) for 20 minutes. Uncover and bake for another 15 minutes.