Mushroom lasagne with spinach

1. Clean the mushrooms with a brush or cloth and cut into slices. Clean the spinach, wash thoroughly, dry in a salad spinner and finely chop.

2. Peel and finely cut onion and garlic. Clean the chili and also cut finely.

3. Add onion, garlic and chili the shallow pot. Heat the pot on highest level up to the roasting window, switch to a low level, gradually add the mushrooms, while stirring vigorously roast everything until the liquid has completely evaporated.

4. Remove the mushroom mixture, season with salt and pepper and let cool. Clean the pot and grease with a little oil.

5. Add the butter to the tall pot and switch to highest level. As soon as the butter starts to get frothy, switch to a low level and stir in the flour.

6. Briefly sauté the butter and flour mixture and gradually stir in the broth, milk and wine. Simmer for a few minutes while stirring and season to taste.

7. Cut out a sheets of pasta dough with the help of a 24 cm lid to fit the pot. Alternate layering the sauce, sheets of pasta dough, spinach, mushroom mixture and Parmesan. Start with sauce and finish with sauce and Parmesan. Pierce the top sheet of pasta dough several times with a fork to prevent bubbles from forming.

8. Place the pot on the Navigenio and heat on level 6 up to the roasting window. Place the Navigenio overhead and switch to the small level, then bake for approx. 30 minutes, until pale brown.

9. Let the lasagna rest for approx. 5 minutes before serving.