Assorted Lasagna

A delicious mushroom dish for any occasion!

For the béchamel, in a saucepan, cream the butter, mix in the flour well, pour in the milk. Mix well with a whisk, season with salt and nutmeg (freshly grated).

For the lasagna with kohlrabi fusilli, cut ham into strips and roast briefly in hot oil. Toss cleaned mushrooms in 1 tbsp butter, season. Steam cleaned spinach leaves in a frying pan with 1 tbsp. butter. Season strongly with brown butter, salt and freshly ground pepper. Fold the cooked pasta sheets together, alternating them with cooked spinach, mushrooms, kohlrabi and always adding a little bit of bechamel. Bake in the oven at 180 °C for about 7 min.

For the lasagna with pumpkin filling, cut pumpkin into tender strips and season with salt. Pull for 10 min, then squeeze well. Briefly sauté shallots in oil, add pumpkin and steam with a little soup and cream until soft. Season with pepper, salt, ham cubes and a little bit of pumpkin oil. Fill the cooked pasta sheets with it and cook for a few minutes in the hot oven.

Roll out the strudel dough and cut out round shapes. Brush with egg white, put a leaf of parsley on each and cover with a second pasta sheet. Fry the pastry sheets in hot fat, then drain.

Arrange various lasagna on plates, garnish with the fried strudel sheets.

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