Ingredients
For the lasagna dough
- 300 g of flour
- 1 teaspoon(s) of oregano
- 3 to 4 eggs depending on size (or 9 dry lasagna sheets)
For garnish
- 300 g spinach
- 700 g cleaned mixed mushrooms
- 1 bunch of parsley
- 1 clove of garlic
- 1 tablespoon(s) of oil
-
oregano
- 450 g sliced raw milk raclette cheese
-
Espelette pepper
Preparation
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Place the flour on the work surface, make a well in the center, add the oregano, 2 pinches of salt, then the eggs. Beat the eggs, then knead, bringing the flour into the center. Continue to knead by hand for about 10 minutes until you obtain a ball of dough. Cover with film and leave to rest for 30 minutes at room temperature.
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Meanwhile, clean and hull the spinach and roughly chop it. Cut the mushrooms into strips. Wash and chop the parsley. Peel, degerm and chop the garlic.
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In a frying pan, brown the garlic and mushrooms in very hot oil, add salt, pepper and sprinkle with oregano. Cook for about 6 minutes so that the water from the mushrooms evaporates. Drain them well and cook them again for 1 minute over high heat with the parsley, set aside. Add the spinach to a frying pan for 3 minutes, add salt and pepper and mix with the mushrooms.
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Roll out the dough in a rolling mill, cut the lasagna according to the dish you are using. Preheat the oven to 180°/th.6.
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On the bottom of the dish, spread a little of the spinach and mushroom preparation, add a layer of lasagna. Cover with a third of the remaining spinach, a third of raclette slices, then lasagna. Repeat the same operation, then add a third of the remaining spinach, cover with lasagna, and finish with a layer of cheese. Sprinkle with oregano, pepper and Espelette pepper. Bake for 30 minutes.