Summary

Ingredients

• 400 g porcini mushrooms
• thyme
• 2 shallot (s)
• 1 packet spinach, frozen
• 100 ml water
• 150 g ricotta
• 2 tablespoon butter
• 2 tablespoon flour
• 600 ml milk
• 1 bay leaf
• Butter for frying
• 12 lasagne plate (s)
• 75 g parmesan cheese
• salt and pepper
• nutmeg

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Instructions

1. Clean and rub mushrooms. Peel and finely dice shallots. Preheat oven to 200 degrees.
2. Fry the mushrooms in butter, season with pepper and thyme and set aside. Fry half of the shallots in butter, add the spinach and water, thaw the spinach. Season with salt, pepper and nutmeg and simmer for another five minutes. Fold in the ricotta and porcini mushrooms.
3. For the béchamel sauce, melt the butter and fry the remaining shallots in it until translucent. Stir in the flour and sweat until lightly. Add milk and bay leaf and simmer for five minutes, stirring constantly. Remove the bay leaf and season the sauce with salt, pepper and nutmeg.
4. Cover the bottom of an ovenproof dish with bechamel sauce, now layer a layer of lasagne sheets, spinach mixture and sauce alternately. Finally sprinkle with parmesan and bake in the oven at 200 degrees for 30 minutes.