Open Lasagna with Creamy Le Gruyère AOP Chanterelles, Kale and Swedish Pesto

Le Gruyère AOP lasagna serves 4
8	fresh lasagna sheets (200-250 g)
1 l	fresh chanterelles (300 g frozen)
1	shallot, finely chopped
100 g	kale
2-3 tbsp	butter
2 dl	heavy cream
50 g	grated Le Gruyère AOP + extra for garnishing
1/2 dl	toasted sunflower seeds
sea salt flakes and black pepper
fresh herbs for garnishing

Swedish pesto
1 1/2 dl	chopped dill, parsley and chives
25 g	baby spinach
1	small garlic clove, minced
50 g	Le Gruyère AOP, grated
1/2 dl	toasted sunflower seeds
2 tsp	fresh lemon juice
lemon zest from 1/2 lemon
about 1 dl rapeseed oil
sea salt flakes and ground black pepper

Swedish Pesto: Mix all the ingredients creamy in a food processor.
Clean and cut the chanterelles into smaller pieces. Remove the coarse stems from the kale. Tear leaves into smaller pieces.
Cook the mushrooms in a dry skillet until all liquid has evaporated. Add butter and shallots and continue to cook for 15 minutes over low heat. Add the kale.
Add the cream and Le Gruyère AOP, and bring to a simmer. Season to taste with salt and pepper.
Bring a pot of water to a boil. Cook the lasagna sheets for about 3 minutes until al dente. Place 4 lasagne sheets on 4 plates. Top a spoonful of the mushroom sauce on each sheet. Fold the other half over. Place the second sheet on top and repeat the same procedure with the remaining sauce. Drizzle the pesto on top, sprinkle with sunflower seeds and garnish with grated Le Gruyère AOP and herbs. Season with sea salt flakes and pepper.