Mushroom lasagna with sage and Beemster Old

Main course. 4 persons. Preparation 30 min. + 50 min. oven time

Ingredients

• 50 g unsalted butter
• 50 g flour
• 500 ml semi-skimmed milk
• 1 tsp dried nutmeg
• 4 bratwursts
• 800 g mixed mushrooms
• 2 cloves of garlic
• 3 sprigs of sage
• 200 g piece of Beemster Old 48+
• 400 g spinach
• 250 g fresh lasagna sheets

Kitchen Stuff

• baking dish 20 x 30 cm

Prepare

1. Preheat the oven to 180 °C.
2. Heat the butter in a saucepan, add the flour and cook over low heat, stirring, for about 5 min. Add the milk while stirring, bring to a boil and simmer gently for 5 min. Season the béchamel sauce with the nutmeg, pepper and salt and remove the pan from the heat.
3. Remove the skin from the sausages. Heat a frying pan without oil or butter and brown the sausage meat over high heat for 5 min. Press the meat into pieces with a wooden spoon while frying.
4. Meanwhile, halve the large mushrooms and finely chop the garlic and 2 sprigs of sage.
5. Remove the meat from the pan and leave the cooking fat. Fry the mushrooms, garlic, sage, pepper and salt in the pan for 5 min, stirring over high heat. Mix in the meat.
6. Meanwhile, grate the cheese. Heat a frying pan without oil or butter and let the spinach shrink in parts and evaporate the moisture. Put the spinach in a colander and press out as much moisture as possible with a spoon.
7. Spoon a little bechamel over the bottom of the baking dish. Cover successively with 1/3 of the lasagna sheets, 1/3 of the mushrooms, ½ of the spinach, 1/3 of the bechamel and 1/3 of the cheese. Make 2 more layers like this. Spread the rest of the sage leaves on top and bake the lasagna for about 50 min until golden brown and cooked. Cover if necessary if the lasagna gets too dark.

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