Chanterelle and mushroom lasagna with Gorgonzola cream

Ingredients for 3 servings:

• 400 g mushrooms
• 400 g chanterelles
• 1 large onion(s)
• 1 bunch of parsley
• 3 tbsp tomato paste
• Germ oil, for frying and spreading
• 1 pack of leaf spinach, frozen
• 1 piece(s) beefsteak tomato(s)
• 200g Gorgonzola
• 200 g cream
• 150 g crème fraîche
• 9 lasagna sheets
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thaw the spinach, squeeze dry, and roughly chop. Pick and chop the washed and patted dry parsley. Clean and roughly chop the mushrooms. Peel and dice the onion, then fry in a little oil until translucent. Add the chopped mushrooms and simmer until almost no liquid remains in the pot. Stir in the tomato paste and parsley. Season to taste with salt and pepper. Place the cream, crème fraîche, and Gorgonzola in a saucepan. Simmer over low heat, stirring, until reduced to a creamy consistency. Season to taste. Wash the beefsteak tomato, remove the stem, and slice into approximately 5 mm thick slices. Grease a baking dish with oil. Cover the bottom with 3 lasagna sheets. Spread the spinach on top and spread with about half of the cheese cream. Cover with a layer of tomatoes. The next layer is 3 more lasagna sheets. Spread the mushroom mixture on top, then place the remaining tomato slices on top. Cover with the last lasagna sheets and spread the remaining cheese cream on top. Bake in a preheated oven at 180 degrees Celsius on the bottom rack for 40 minutes until golden brown.