Porcini Mushroom Lasagna with Lemon Sauce

Lasagne sheets

1. Put the flour on the work surface and press a well into it, fill in the salt and pumpkin seed oil and pour in a little water, stirring a little with your fingers and incorporating more and more flour, finally knead everything until a homogeneous and smooth dough was created (approx. 8 min). Let the dough rest in the shape of a ball for at least 30 minutes. After the resting phase, roll out the dough on the lightly floured worktop to 1 mm thin. Cut out 6 circles with a bowl. Place these dough sheets in boiling salted water for 1 minute each. Then store temporarily on a plate.

filling

1. In the meantime, clean the mushrooms and cut into small pieces. Sweat without fat in a hot pan (the mushrooms collapse and reduce their volume by about 30%). Finely chop the onion and garlic and add. Season with smoked salt and black pepper and melt a dollop of butter. Remove the mushrooms from the pan and set aside.

lemon sauce

1. Melt the butter in the ex mushroom pan, add the flour and briefly toast. Add the milk in sips, stirring constantly until a creamy sauce is formed. Refine with a little cream and sour cream. Melt some blue cheese and stir in the zest of one lemon. Season to taste with salt and white pepper.
2. Preheat the oven to 200 °.

assembly

1. Coat two casserole dishes with a little butter and add a little sauce. Place a sheet of dough on each side, pour in a layer of mushrooms and put some sauce on top, then again cover the sheet of dough, mushrooms, sauce, sheet of dough and cover everything with the sauce. Scatter a few flaked almonds and put them in the oven. Bake the lasagna for about 20 minutes until golden brown. Finished!!!
2. I made an extra lasagna for everyone, you can of course pack all of this in a large form.