Chanterelle Lasagna

Serves 4:

800 g chanterelles
1 onion
2 garlic cloves
Salt, pepper
Olive oil
1 small bunch of parsley
Lasagna sheets (fresh from the refrigerated section or dried pasta sheets)
1 tbsp butter for finishing

For the béchamel sauce:
1 l milk
5 tbsp butter
5 tbsp type 00 flour
1 bay leaf
150 g Parmesan cheese
A little salt, pepper, and nutmeg

Clean the chanterelles and cut them into roughly equal-sized pieces. In a pot, melt about 4 tbsp of butter and gradually add the flour while stirring (roux). Pour in the milk, add the bay leaf, and bring to a boil while stirring constantly until the béchamel sauce thickens. Add 2/3 of the Parmesan cheese, salt, and pepper. Remove the bay leaf. If there are still flour lumps, blend once with an immersion blender.
In a pan, add some olive oil, finely chop the onion and garlic cloves, and lightly brown them. Add the chanterelles and sauté for a few minutes. Season with salt and pepper and add the finely chopped parsley.
Grease a baking dish with 1 tbsp of butter. Start with a layer of béchamel sauce, then lasagna sheets, chanterelles, and more béchamel sauce. Finish with béchamel sauce, sprinkle with the remaining Parmesan cheese, and add a few small pieces of butter. Bake in a preheated oven at 180°C (fan) for 20-25 minutes.

TIP: The lasagna can be prepared in advance and is best frozen unbaked.