Lasagna with chanterelles and spinach
6 servings
60 minutes
Lasagna with chanterelles and spinach is a refined blend of Italian tradition and woodland charm. Its delicate layers of pasta are soaked in creamy béchamel sauce that highlights the earthy flavor of golden chanterelles. Spinach adds freshness and softness, while ricotta gives the filling an airy quality. This dish carries echoes of Tuscan hills and cozy family dinners, where the aromas of mushrooms and melted butter fill the home. Beneath the golden crust of melted mozzarella lies a rich flavor contrast — the creaminess of dairy and a hint of garlic's spiciness. Lasagna is perfect for a leisurely lunch or a festive dinner, impressing with its depth of flavor and elegant simplicity. Each serving embodies a harmony of nature and culinary mastery capable of captivating even the most discerning gourmets.
1
Heat a third of the oil in a pan, sauté finely chopped garlic until golden. Add spinach and simmer covered on low heat for 10 minutes.
- Butter: 100 g
- Garlic: 3 cloves
- Frozen spinach: 400 g
2
Cool the spinach mixture and mix it with ricotta. Season with salt and pepper to taste.
- Ricotta cheese: 250 g
- Salt: to taste
- Ground black pepper: to taste
3
Heat half of the remaining oil in another pan, sauté the finely chopped chanterelles until partially cooked. Drain in a colander and let the water drip off.
- Butter: 100 g
- Chanterelles: 500 g
4
Mix the cooled chanterelles with chopped parsley and season to taste.
- Chanterelles: 500 g
- Parsley: 1 bunch
- Salt: to taste
5
Prepare béchamel: fry the flour in the remaining butter, add cream and cook until thickened. The sauce should have the consistency of very thin sour cream.
- Butter: 100 g
- Wheat flour: 1 tablespoon
- Cream 20% fat: 400 ml
6
Assembling the lasagna: pour some sauce at the bottom of the dish, place lasagna sheets on it, then a layer of spinach mixture, sheets, a layer of chanterelles, sheets, and alternate until the filling is finished. Pour the remaining sauce over the top layer of sheets and place mozzarella or another cheese of your choice on top.
- Cream 20% fat: 400 ml
- No-boil lasagne sheets: 3 pieces
- Ricotta cheese: 250 g
- Chanterelles: 500 g
- Parsley: 1 bunch
- Mozzarella cheese: to taste
7
Lasagna is placed in a preheated oven at 175-180 degrees for 40 minutes.
- Mozzarella cheese: to taste
