An open lasagna with a creamy cheese sauce, fried mushrooms and kale.

Ingredients:

• 500 g mushrooms, such as shiitake or chanterelles
• 3 cloves garlic
• 50 g butter
• 100 g kale
• salt and black pepper
• fresh lasagna sheets (3-4 per person)

Cheese sauce:

• 2 shallots
• 1 tbsp butter
• 100 ml white wine
• 200 ml crème fraîche
• 200 ml whipping cream
• 1 tbsp mussel powder
• 120 g Parmesan cheese
• salt and black pepper

Instructions:

1. Cut the mushrooms into smaller pieces.
2. Chop the garlic.
3. Trim and tear the kale into pieces.
4. Fry the mushrooms in butter in a frying pan until golden brown and slightly crispy.
5. Add garlic, kale, and optionally more butter, and fry for a few more minutes. Season with salt and pepper.
6. Chop the shallots and fry in butter in a saucepan until soft.
7. Pour in the wine and let it reduce.
8. Add crème fraîche, whipping cream, and mussel powder and simmer for 5 minutes.
9. Grate the cheese coarsely and stir into the sauce. Season with salt and pepper to taste.
10. Bring salted water to a boil in a large pot. Cook the lasagna sheets in batches for about 3 minutes.
11. Set out four warm plates.
12. Place some cheese sauce on each plate. Alternate layers of lasagna sheets, mushroom mixture, and cheese sauce. Top with Parmesan and preferably some roasted seeds or nuts.