Porcini mushroom lasagna with spinach

Ingredients for 4 servings:

• 400 g porcini mushrooms
• Thyme
• 2 shallots
• 1 pack of frozen spinach
• 100 ml water
• 150 g ricotta
• 2 tbsp butter
• 2 tbsp flour
• 600 ml milk
• 1 bay leaf
• Butter for frying
• 12 lasagna sheets
• 75 g Parmesan
• salt and pepper
• nutmeg

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Clean and grate the mushrooms. Peel and finely dice the shallots. Preheat oven to 200°C (400°F). Sauté the mushrooms in butter, season with pepper and thyme, and set aside. Sauté half of the shallots in butter, add the spinach and water, and thaw the spinach. Season with salt, pepper, and nutmeg and simmer for another five minutes. Stir in the ricotta and porcini mushrooms. For the béchamel sauce, melt the butter and sauté the remaining shallots until translucent. Stir in the flour and sweat until lightly browned. Add the milk and bay leaf and simmer for five minutes, stirring constantly. Remove the bay leaf and season the sauce with salt, pepper, and nutmeg. Cover the bottom of an ovenproof dish with béchamel sauce, then alternate layers of lasagna sheets, spinach mixture, and sauce. Finally, sprinkle with Parmesan cheese and bake in the oven at 200 degrees for 30 minutes.