Summary

Ingredients

• 400 g mushrooms
• 400 g chanterelles
• 1 large onion (s)
• 1 bunch parsley
• 3 tablespoon tomato paste
• Germ oil, for frying and spreading
• 1 packet spinach leaves, frozen
• 1 piece (s) beefsteak tomato (s)
• 200 g Goronzola
• 200 g cream
• 150 g crème fraîche
• 9 lasagne plate (s)
• salt
• pepper

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Instructions

1. Thaw the spinach, squeeze it dry and roughly chop it. Pluck the washed and dabbed dry parsley and chop. Clean and roughly chop the mushrooms.
2. Peel and dice the onion and fry in a little oil until translucent. Add the chopped mushrooms and stew until the mixture remains in the pan with almost no liquid. Stir in tomato paste and parsley. Season to taste with salt and pepper.
3. Put the cream, creme fraiche and gorgonzola in a saucepan. Reduce to a cream on a low heat while stirring. Season if necessary.
4. Wash the beefsteak tomato, cut out the stalk, cut into slices, approx. 5 mm thick.
5. Coat a baking dish with oil. Cover the bottom with 3 sheets of lasagne. Spread the spinach on top and coat with about half of the cheese cream. Cover with a tomato layer.
6. The next layer is another 3 sheets of lasagne. The mushroom mass is spread over this and the remaining tomato slices on top. Cover with the last lasagne sheets and spread the rest of the cheese cream on top.
7. Bake in the preheated oven at 180 degrees on the lower rack for 40 minutes until golden.