- 6 Lasagne noodle
- 200 grams grated Parmesan
- 2 Leeks
- 1 onion
- 1 garlic clove
- 500 grams Spinach
- 400 grams fresh Porcini mushroom
- 20 grams butter
- 400 milliliters chicken stock (prepared)
- freshly ground peppers
- 2 Tbsps olive oil
- 200 grams tomatoes
- 1 Tbsp chopped parsley
- 1 Tbsp powdered sugar
- 500 milliliters white wine
- 1 Tbsp cornstarch
- 100 grams Whipped cream
Boil lasagna in salted water until al dente. Drain on a tea towel.
Rinse and julienne leek. Peel and mince onion and garlic. Rinse spinach and drain well. Rinse and slice porcini mushrooms.
Heat butter in a pan and sauté onion, garlic and leek. Deglaze with broth and season with salt, pepper and nutmeg. Add spinach, then pour mixture through a sieve and collect the liquid.
Heat oil in a pan and cook mushrooms. Add tomatoes and season with salt and allspice, then stir in parsley.
Caramelize powdered sugar in a hot pan and deglaze with wine and bring to a boil. Add vegetables cooking liquid. Stir together equal parts cornstarch and cold water, then whisk mixture into sauce. Stir in cream and season with salt and pepper.
Line a greased casserole with 2 lasagna noodles. Top with half of the vegetables and mushrooms, then add a third of the sauce. Add 2 more sheets of lasagna and repeat layering until all ingredients are used. Top with sauce and cheese. Bake in and oven preheated to 170°C (approximately 350°F) for about 35 minutes.
Remove, let rest briefly, then slice and serve.