Chanterelle & Spinach Lasagne

I got some fresh, locally picked chanterelles from a nearby market place and used them in this simple, tasty lasagne.

1 litre chanterelles (roughly chopped)

1 onion (chopped)

3 cloves garlic (thinly sliced)

olive oil

(butter)

150 g spinach

thyme

white pepper

black pepper

salt

splash of red wine

Cheese sauce:

25 g butter

1/2 dl wheat flour

6 dl whole or semi skimmed milk

mild cheese (grated)

green pepper

black pepper

nutmeg

salt

9 lasagne sheets

parmesan (grated)

mozzarella (sliced)

Mushroom filling:

- Fry the onion and garlic in a low heat until they are golden, and then add the chanterelles and thyme and fry for a few minutes.

- Stir in the spinach and fry until it's just cooked, then add the wine and let the alcohol evaporate. Season well.

Cheese sauce:

- Make the cheese sauce in a heavy-based saucepan on a medium heat. Melt the butter, and gradually pour in the flour, whisking constantly. Whilst continuing to whisk the mixture, slowly pour in the milk and bring to the boil, letting the sauce boil for a couple of minutes.

-Take the pan off the heat and add the cheese and seasonings.

- Lightly grease a lasagne dish and start layering the sauce, filling and pasta, finishing with a layer of cheese sauce. Top with the parmesan and mozzarella.

- Bake at 175 degrees until the pasta is soft and cheese has some brown spots. Let the lasagne stand for a few minutes before slicing and serving.

Tip: If the cheese browns before the pasta is cooked, cover the baking dish with some tin foil or baking paper.