Mushroom Lasagna

Quarter the cleaned fennel and cut into fine slices. Thinly slice the carrots and finely chop the onions. Melt some butter and sauté the onions briefly. Add carrots and fennel and sauté for about 5-7 minutes, turning frequently. Dust with flour, add whipping cream and cook well. Season with herb salt and white pepper. Clean the mushrooms. Cut the stems into thin slices, divide the caps according to size. Sauté in some hot butter for a few minutes, season and finally stir in the freshly chopped garlic. Cut the mozzarella into thin slices. Grease a baking dish with butter. Now alternate vegetables and mushrooms and top each with pasta sheets. Repeat until everything is used up. Finish with vegetables and mushrooms. Spread the mozzarella slices on top and bake the lasagna in the preheated oven at 180-200 °C for about 20-30 minutes until golden brown.

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