Lasagna with mushrooms and nuts

Ingredients

Lasagna sheets 9

Mushrooms 400 g

Spinach 150 g

Fresh basil 1/2 bunch

Garlic 2 cloves

Butter 2 tbsp

Salt 1 tsp

Honey 1 tsp

For the cheese sauce:

Butter 2 tbsp

Flour 75 ml

Milk 800 ml

Fresh basil 1/2 bunch

Philadelphia cheese 200 g

Parmesan cheese 100 g

Pesto sauce 45 g

Salt 1 tsp

Preheat oven to 200 degrees C.

Prepare the mushroom filling: Clean and chop the mushrooms. Remove the spinach from the freezer to thaw. Chop the basil and walnuts. Melt the butter in a frying pan and sauté the mushrooms, spinach, and garlic for about 10 minutes, or until the liquid has evaporated. Add the basil, walnuts, salt, and honey, and remove the pan from the heat.

Melt the butter in a saucepan to make the cheese sauce. Then add the flour, stir thoroughly, bring the sauce to a simmer, and gradually add the milk, stirring constantly. Cook the sauce until it thickens. Chop the basil and add it to the sauce along with the other ingredients. Cook the sauce briefly until the cheese has melted.

Grease a baking dish with butter. Pour the cheese sauce as the first layer. Top with 3 lasagna noodles. Then add the cheese sauce and mushroom filling. Repeat the layers. Make the top layer of cheese sauce.

Bake the lasagna for about 45 minutes. If desired, cover the dish with foil at the end of cooking to prevent the surface from drying out.

Enjoy!