INGREDIENTS
1
bag Baby spinach
450 g
Butternut squash
85 g
Chestnut mushrooms
1
Garlic clove, fat
1 tsp
Balsamic vinegar
2 tsp
Soy sauce
4
sheets Lasagne, fresh
1
generous grating Nutmeg
1
generous pinch Saffron
2 tbsp
Olive oil
25 g
Butter
25 g
Parmesan-style cheese, vegetarian
1
Shavings of parmesan
1 tbsp
Finely chopped dried porcinimushrooms