Ingredients
serves 4
- 8 fresh lasagna sheets (200-250 g)
- 1 l fresh chanterelles (300 g frozen)
- 1 shallot, finely chopped
- 100 g kale
- 2-3 tbsp butter
- 2 dl heavy cream
- 50 g grated Le Gruyère AOP + extra for garnishing
- 1/2 dl toasted sunflower seeds
- sea salt flakes and black pepper
- fresh herbs for garnishing
- Swedish pesto:
- 1 1/2 dl chopped dill, parsley and chives
- 25 g baby spinach
- 1 small garlic clove, minced
- 50 g Le Gruyère AOP, grated
- 1/2 dl toasted sunflower seeds
- 2 tsp fresh lemon juice
- lemon zest from 1/2 lemon
- about 1 dl rapeseed oil
- sea salt flakes and ground black pepper
Preparation
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Swedish Pesto: Mix all the ingredients creamy in a food processor.
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Clean and cut the chanterelles into smaller pieces. Remove the coarse stems from the kale. Tear leaves into smaller pieces.
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Cook the mushrooms in a dry skillet until all liquid has evaporated. Add butter and shallots and continue to cook for 15 minutes over low heat. Add the kale.
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Add the cream and Le Gruyère AOP, and bring to a simmer. Season to taste with salt and pepper.
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Bring a pot of water to a boil. Cook the lasagna sheets for about 3 minutes until al dente. Place 4 lasagne sheets on 4 plates. Top a spoonful of the mushroom sauce on each sheet. Fold the other half over. Place the second sheet on top and repeat the same procedure with the remaining sauce. Drizzle the pesto on top, sprinkle with sunflower seeds and garnish with grated Le Gruyère AOP and herbs. Season with sea salt flakes and pepper.
Bon
Appétit
Appétit
