Spring Lasagna with Morels – Pasta Primavera

Prepare: Morels briefly rinse well under hot water inside and out.

Filling: Cut the tubes of the spring onions diagonally into pieces of 1 1/2 cm onions about 2 mm thick rings. Sauté in the warm clarified butter for about 3 min, remove and set aside. Sauté morels in a little clarified butter for 2 to 3 min, turning several times. Add shallot and mushrooms, steam until liquid is reduced. Add the juice of one lemon, season. Extinguish with port wine, cover with lid and cook for about 10 minutes until soft. Add cream, parsley and spring onions set aside, bubble up, season.

Pasta: Cook lasagna sheets in boiling salted water until al dente. Set skillet aside and begin dressing on the spot.

Dressing: Lift 4 lasagna sheets at a time from the salted water, drain, place on preheated plates. Place 2 tablespoons of filling on each, folding lasagna sheets loosely over so that the filling is partially covered. Sprinkle a little Parmesan on top and garnish with parsley. Serve immediately.

Note: Instead of fresh morels, 20 g of dried ones can be used. Soak them according to instructions, then rinse well under running water.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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