Chanterelle Spinach Lasagna with Arugula and Parmesan: Vegetarian Delight

Chanterelle Spinach Lasagna with Arugula and Parmesan

Details

Servings: 4

Preparation time: 30 minutes

Cooking time: 45 minutes

Difficulty level: Medium

Calories: 550 kcal per serving

Ingredients

For the lasagna:

• 200 g lasagna sheets

For the chanterelles:

• 200 g chanterelles, cleaned
• 1 onion, finely chopped
• 1 clove of garlic, finely chopped
• 1 tbsp olive oil
• Salt and pepper to taste

For the spinach:

• 300 g fresh spinach
• 1 onion, finely chopped
• 1 clove of garlic, finely chopped
• 1 tbsp olive oil
• Salt, pepper, and nutmeg to taste

For the chanterelle cream sauce:

• 200 ml cream
• 200 ml vegetable broth
• 200 g ricotta
• Salt, pepper, and nutmeg to taste

Preparation

Step 1: Sauté chanterelles

Heat 1 tbsp olive oil in a pan and add the finely chopped onion. Sauté until golden, then add the garlic and briefly sauté. Add the chanterelles and sauté over medium heat until lightly browned. Season with salt and pepper and set aside.

Pro tip: Gently brush chanterelles instead of washing them to preserve their flavor.

Step 2: Prepare spinach

In the same pan, heat another 1 tbsp olive oil, sauté the finely chopped onion until golden, then briefly sauté the garlic without letting it color. Add the spinach and sauté briefly while stirring until it wilts. Season with salt, pepper, and a little nutmeg. Remove the spinach from the pan and set aside.

Pro tip: Only sauté the spinach briefly to retain its color and vitamins.

Step 3: Prepare chanterelle cream sauce

Place the sautéed chanterelles in a pot, add cream and vegetable broth, and bring to a simmer. Stir in the ricotta and season the sauce with salt, pepper, and nutmeg. Let it simmer for a few minutes until the sauce thickens slightly.

Pro tip: For an especially creamy sauce, slowly stir in the ricotta to ensure even distribution.

Step 4: Layer the lasagna

Grease a baking dish with a little olive oil. Lay down a layer of lasagna sheets, add a layer of chanterelle cream sauce, then a layer of spinach. Repeat this process until all ingredients are used up. Finish with a layer of lasagna sheets, chanterelle cream sauce, and plenty of grated Parmesan.

Pro tip: The final layer should consist of lasagna sheets, chanterelle cream sauce, and a generous amount of Parmesan to achieve a crispy crust.

Step 5: Bake the lasagna

Preheat the oven to 180°C (top/bottom heat). Place the lasagna in the preheated oven and bake for about 30-35 minutes until the surface is golden brown and crispy.

Pro tip: If the surface browns too quickly, cover the lasagna with aluminum foil to prevent overbaking.

Step 6: Serve the lasagna

Remove the lasagna from the oven and let it rest for about 5-10 minutes before serving. Garnish with fresh arugula and grated Parmesan.

Pro tip: A squeeze of lemon juice on the arugula adds a fresh note to the dish.

Pro Tips

• Use fresh lasagna sheets for a softer and more tender texture.
• Buy chanterelles in July when they are in season and particularly aromatic.
• Add arugula just before serving to keep it fresh.
• The lasagna can be prepared the day before and stored in the refrigerator, making it easier to portion. Portion and then bake in the oven.
• For a spicier note, a bit of Gorgonzola can be added to the chanterelle cream sauce.

Serving Suggestions

This lasagna pairs excellently with a fresh green salad and a glass of white wine, such as Sauvignon Blanc. The arugula and Parmesan garnish provides a flavorful and appealing finish.

Ingredient Knowledge

Chanterelles:

Chanterelles are one of the most popular wild mushroom species and have a mild, slightly peppery aroma that gives them their name. They are rich in vitamin D, B vitamins, and minerals such as potassium and iron. Chanterelles should only be cleaned with a brush or cloth, as water can make them mushy. They are in season from June to October and are particularly aromatic during this time.

Spinach:

Spinach is a versatile leafy green vegetable that can be eaten raw or cooked. It is rich in vitamins (especially vitamins A and K), folic acid, iron, and antioxidants. Fresh spinach has a short cooking time and should only be heated briefly to preserve its nutrients and bright green color.

Arugula:

Arugula, also known as rocket, is a leafy vegetable with an intense, slightly spicy flavor often described as nutty or peppery. Arugula contains many vitamins, including vitamins C and K, as well as important minerals like calcium and magnesium. Arugula is often used raw in salads but can also be lightly sautéed to mellow its flavor.

Parmesan:

Parmesan, or Parmigiano-Reggiano, is a hard, grainy cheese made from cow's milk that originates from Italy. It is aged for at least 12 months and is characterized by its strong, nutty flavor. Parmesan is an excellent source of calcium and protein and also contains various vitamins and minerals. It is often used grated to add an extra flavor note to dishes.