Lasagna with Mushrooms, Peas, Veal and White Tomato Foam

Pasta dough:

Knead all ingredients together in a food processor to make a smooth pasta dough, wrap in plastic wrap and rest for about 1 hour. Then roll out thinly in a pasta machine and cut out 12 round pasta sheets with a diameter of about 14 cm using a cookie cutter. Then cook in salted water for 1 to 2 minutes until al dente, rinse in iced water and dry.

Mushroom mixture:

Sauté the shallots in olive oil until soft. Add the diced mushrooms, sauté and season with chili, pepper, salt from a spice grinder and the herbs. Cool the mushroom mixture and fold in the cheese.

Veal mixture:

Sauté the mince as well as the shallots in olive oil with lime and add the garlic. Extinguish with white wine and clear soup, bring to a boil briefly, season strongly with lime zest, salt and freshly ground pepper.

Cook the sauce. Finally, add the peas with the whipped cream and cook the peas in the sauce until tender.

Brush four ovenproof dishes with olive oil. Place one pasta plate on each and spread with the veal mixture.

Place a pasta sheet on top and spread it with the mushroom mixture. Cover the lasagna with the last pasta sheets and sprinkle with the cheese. Bake in a heated oven at 180 degrees for about 15 minutes. Garnish the finished lasagna with basil and bring to the table with the white tomato foam.

White tomato foam:

Mix the washed and v

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