A true Italian classic to emphasize the rich taste of champignon mushrooms.
Ingredients (15×25 cm baking dish):
• 500 g ground turkey
• 500 ml tomato paste
• Himalayan salt
• ground black pepper
• 2 tablespoons oregano
• 1 tablespoon garlic powder
• 25 dkg champignon mushrooms
• 1 teaspoon olive oil
• 50 g butter
• 2 tablespoons oat flour
• 300 ml plant milk
• 1 pinch of ground nutmeg
• 2 tablespoons brewer’s yeast flakes
• fresh basil
• 6 sheets durum wheat lasagna pasta
• 100 g light cheese
Cook the ground meat in a pan under a lid until it whitens, then add the tomato paste, salt, pepper, oregano, and garlic powder. Keep cooking it on low heat, under the lid.
Clean and slice up the mushrooms, then add them to a pan and fry them in olive oil.
For the bechamel sauce, melt the butter in a pan, add the oat flour and cook just until you get a roux. Then pour in the milk and mix well until there are no lumps in it. Add the salt, pepper, nutmeg, and brewer’s yeast.
To assemble the lasagna, spoon some tomato and meat sauce in the bottom of the baking dish, then add the bechamel sauce, the fried mushrooms, basil, and the lasagna sheets. Layer until you run out of ingredients, then sprinkle the top layer of bechamel sauce with grated cheese.
Cover the baking dish with tin foil and bake the lasagna in the preheated oven at 180°C for 20 minutes. In the last 10 minutes, remove the tin foil so that the cheese can melt and become golden brown.