Vegetable Mushroom Lasagna

Ingredients

• 500 g chanterelles (or other mushrooms)
• 1 onion
• 1 tbsp butter
• 2 tbsp spelt whole‑grain flour
• 300 ml Vegetable broth
• 250 g crème fraîche
• Salt
• Pepper
• 1 tbsp Lemon Juice
• 0.5 bunch thyme
• 1 Zucchini
• 1 tomato
• 125 g whole‑grain lasagna sheets
• 50 grated Parmesan

Instructions

1. 1.

   Clean the mushrooms and cut them into small pieces according to size. Peel and finely chop the onion. Heat butter in a pan, sauté the onion over medium heat until translucent. Add the mushrooms. When they release liquid, lift them from the pan. Sprinkle flour over the remaining fat and stir for a moment, then pour in the broth while stirring and let it thicken slightly. Stir in crème fraîche, return the mushrooms, and season with salt, pepper, and lemon juice. Wash the thyme, shake dry, set aside half of the leaves. Pick the remaining thyme leaves and fold them into the sauce, setting aside for later.

2. 2.

   Wash and thinly slice the zucchini. Clean, wash, and thinly slice the tomato.