Spinach Lasagna with Porcini Mushrooms and Cream Sauce

Ingredients

• 400 g porcini mushrooms
• 2 tbsp olive oil
• 0.5 bunch marjoram
• Salt
• Pepper (freshly ground)
• 1 onion
• 2 tbsp butter
• 100 ml dry white wine
• 200 g Sour Cream
• 200 g whipping cream
• 1 kg spinach
• 1 Garlic clove
• 1 Shallot
• 1 tbsp butter
• Salt
• Pepper (freshly ground)
• 12 lasagna sheets
• 2 tbsp butter

Instructions

1. 1.

   Clean the porcini mushrooms and slice them. Heat the olive oil and fry the mushrooms until golden. Sprinkle with marjoram and season with salt and pepper.

2. 2.

   Peel and finely dice the onion. Remove the mushroom slices, add butter to the pan and sauté the onion until translucent, deglaze with wine, then add sour cream and whipping cream. Reduce the sauce over medium heat until it thickens by about one third, then season with salt and pepper. Keep the mushrooms and sauce warm until serving.

3. 3.

   Wash, trim, and drain the spinach. Peel and finely dice the garlic and shallot. Heat butter in a pan and sauté the garlic, shallot, and spinach until the leaves wilt. Season with salt and pepper.

4. 4.

   Cook the lasagna sheets according to package instructions, then drain and let them cool; optionally cut into triangles.

5. 5.

   Layer the hot lasagna sheets, spinach, and porcini mushrooms alternately, pouring the thickened sauce over each layer (whisk it lightly before use). Garnish with a few mushroom slices and marjoram leaves before serving.