Lasagne with chanterelles

Name: Lasagne with chanterelles
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 800 g Chanterelles; 3 Onions; 1-2 Garlic cloves; 2 TABLESPOONS Oil; 1 TABLESPOON dried thyme; 1 TABLESPOON Tomato paste; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp sweet paprika; 7-10 Tbsp Sugar; 30 g Butter; 30 g Flour; 400 ml Vegetable broth (instant); 100 ml Milk; 100 g Diced smoked ham (lean); 3 Tomatoes; 250 g Mozzarella cheese (Light); 9 (à 18 g) Lasagne sheets; 5-6 Stem(s) Thymain; 7-10 Tbsp Grease

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

800 g Chanterelles
3 Onions
1-2 Garlic cloves
2 TABLESPOONS Oil
1 TABLESPOON dried thyme
1 TABLESPOON Tomato paste
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp sweet paprika
7-10 Tbsp Sugar
30 g Butter
30 g Flour
400 ml Vegetable broth (instant)
100 ml Milk
100 g Diced smoked ham (lean)
3 Tomatoes
250 g Mozzarella cheese (Light)
9 (à 18 g) Lasagne sheets
5-6 Stem(s) Thymain
7-10 Tbsp Grease

Directions

1
Thoroughly clean and wash the chanterelles and drain well in a sieve. Mushrooms may be halved. Meanwhile peel onions and garlic and chop finely. Heat 1 tablespoon of oil.
2
Add half of the onions, thyme and garlic and fry. Stir in the tomato paste and sauté briefly. Deglaze with tomatoes and season with salt, pepper, paprika and sugar. Chop the tomatoes if necessary.
3
Let simmer for about 10 minutes at low heat. Meanwhile heat up fat, dust with flour, sweat on, gradually add stock and milk while stirring, bring to the boil and simmer for about 1 minute.
4
Season to taste with salt, pepper and sugar. Remove from the stove. Heat 1 tablespoon of oil in a large frying pan, leave the diced ham briefly in it, remove. Add chanterelles to the frying fat.
5
Fry while turning, add remaining onions, fry briefly. Add ham cubes again and season with salt and pepper. Remove from the heat. Wash, clean and slice the tomatoes.
6
Cut the mozzarella into slices. Grease an ovenproof dish (19 x 27 cm, 6.5 cm deep). Pour in some béchamel sauce. Place 3 lasagne plates next to each other on top. Add the béchamel sauce, chanterelles, tomato sauce and again lasagne sheets until all ingredients are used up.
7
Finish with slices of tomato and mozzarella. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 50 minutes. In the meantime, wash the thyme, shake dry, put 2-3 stems aside and pluck the remaining leaves from the stems.
8
Sprinkle with thyme and garnish.