Lobster Mushroom Lasagna

Ingredients

• 80 g Butter
• 50 g wheat flour type 1050
• 800 ml milk (1.5% fat)
• 150 g crème fraîche
• Salt
• Pepper
• a splash of lemon juice (to taste)
• 500 g lion’s mane mushrooms
• 100 g Parma ham
• 2 tbsp olive oil
• 1 bunch parsley
• 100 g Parmesan cheese
• 12 whole-grain lasagna sheets

Instructions

1. 1.

   Heat 50 g butter over medium heat in a pot, then sauté the flour. Whisk in milk and simmer for 3 minutes while stirring. Stir in crème fraîche and season with salt, pepper, and lemon juice.

2. 2.

   Clean, trim, and slice the lion’s mane mushrooms. Dice the Parma ham. Heat olive oil in a large pan. Briefly brown the mushrooms over medium heat, then add the ham. Wash parsley, pat dry, shake off excess water, and roughly chop. Mix into the mushroom mixture and season with salt and pepper.

3. 3.

   Grate Parmesan cheese. In a greased baking dish, layer lasagna sheets and mushroom mixture in about three layers, pouring sauce between each sheet and sprinkling some Parmesan. Top the final layer with sauce, mushrooms, and remaining Parmesan.

4. 4.

   Dot the top with small butter lumps. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 30 minutes.