Rub the mushrooms with a cloth and then cut into thin slices with an egg cutter. Then heat the mushrooms in a pan without fat so that they release the water. Peel and dice the onions and garlic cloves. Then fry the onions in a pan with 50 grams of butter. Add the mushrooms and garlic and fry everything until the mushrooms are tenderly browned.
Gradually pour 250 grams of cream onto the mushrooms and let them evaporate. Then season the mushrooms with salt and pepper. For the light sauce, heat 40 grams of butter and sweat the flour in it. Deglaze with milk and the rest of the cream and simmer for about 10 minutes. Then season with salt, pepper and nutmeg and stir in the tomatoes. Wash the basil and parsley, toss dry and mix finely chopped into the mushrooms. Grease a baking dish, preheat the oven to 200 ° C and then, starting with the lasagne sheets, lay out the baking dish. On top again lasagne sheets, over which the light sauce is then poured. Sprinkle with cheese and bake in the oven for about 30 minutes
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