Open lasagna with fried mushrooms and truffle pesto

Bring a large pan of water with salt, if necessary, to the boil.

Take of the fire. Remove the lasagne sheets, add to the pan with water and let it soak for 10 minutes. Stir gently occasionally; they do not stick to each other like that.

Cut the mushrooms into slices and finely chop the garlic.

Remove the skin from the sausages. Heat a grill pan without oil or butter and toast the cherry tomatoes to the branch in about 5 minutes.

In the meantime, heat the oil in a skillet and fry the meat over medium heat for 3 minutes.

Push the meat into smaller pieces with a wooden spoon during baking. Add the mushrooms and garlic and cook for 5 minutes.

Meanwhile, season one side of the cooked lasagne sheets with the truffle pesto.

Take 4 deep plates. Place a lasagna with each side of the pesto on each plate.

Divide half of the mushroom sausage mixture over the sheets on the 4 plates and half of the spinach. Repeat this once.

Divide the cherry tomatoes over the plates.