Mushroom Lasagna

Ingredients

• 300 g chanterelles
• 300 g oyster mushrooms
• 200 g button mushrooms
• 3 tbsp olive oil
• 20 g basil (1 bundle)
• 6 shallots
• 2 Garlic cloves
• 50 g Parmesan
• Salt
• Pepper
• 15 g Butter (1 tbsp)
• 15 g wheat flour type 1050 (1 tbsp)
• 300 ml milk (1.5% fat)
• 0.5 Organic lemon
• 80 g butter cheese
• nutmeg
• 10 whole grain lasagna sheets

Instructions

1. 1.

   Clean the mushrooms. Cut large chanterelles in half or into pieces, slice oyster mushrooms into strips, and cut button mushrooms into slices.

2. 2.

   Heat 1 tbsp oil in a pan. Sauté the mushrooms for 3 minutes over medium heat; pour off the liquid that forms, then drain the mushrooms in a sieve.

3. 3.

   Wipe the pan clean. Wash basil, shake dry, roughly chop and add to the mushrooms. Peel shallots and garlic, finely dice them.

4. 4.

   Heat 1 tbsp olive oil in the pan. Sauté shallots and garlic until translucent over medium heat. Mix with mushrooms in a bowl. Grate parmesan and add half of it. Season everything with salt and pepper.

5. 5.

   Melt butter in a pot. Briefly sauté flour. Gradually whisk in milk, bring to a boil, then simmer for 1 minute until thickened. Remove from heat. Rinse the lemon half hot, dry grate and zest it. Grate butter cheese. Stir cheese and lemon zest into the sauce. Season with freshly grated nutmeg, salt, and pepper.

6. 6.

   Oil a baking dish. Layer lasagna sheets, mushroom mixture, and cheese sauce alternately. Finish with a layer of cheese sauce. Sprinkle remaining parmesan on top and bake in a preheated oven at 200°C (180°C fan; gas: level 3) for about 40 minutes until golden brown.