Name: Mushroom lasagne
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: 100 gram dried cep/porcini mushrooms (in the supermarket near the dried beans); 400 lukewarm water; 60 gram butter; 1 tablespoon fresh thyme leaves or tsp dried; 700 gram mixed fresh mushrooms, sliced; 1/2 teaspoon finely chopped garlic; 2 tablespoon chopped fresh tarragon or tsp dried; 4 tablespoon finely chopped parsley; salt and pepper; a squeeze of lemon juice (about 1 tsp); 60 gram butter; 1 small onion, finely chopped; 1/2 cup flour; 550 millilitre milk; a pinch ground nutmeg; 375 gram ricotta or cottae cheese; 1 large egg; 150 gram crumbled feta cheese; 170 gram tasty cheddar cheese, rated; 2.5 tablespoon finely chopped parsley (optional); 400 gram lasgane sheets; 150 gram mozzarella, rated; 50 gram parmesan, rated; salt and pepper

Ingredients

100 gram dried cep/porcini mushrooms (in the supermarket near the dried beans)

400 lukewarm water

60 gram butter

1 tablespoon fresh thyme leaves or tsp dried

700 gram mixed fresh mushrooms, sliced

1/2 teaspoon finely chopped garlic

2 tablespoon chopped fresh tarragon or tsp dried

4 tablespoon finely chopped parsley

salt and pepper

a squeeze of lemon juice (about 1 tsp)

60 gram butter

1 small onion, finely chopped

1/2 cup flour

550 millilitre milk

a pinch ground nutmeg

375 gram ricotta or cottae cheese

1 large egg

150 gram crumbled feta cheese

170 gram tasty cheddar cheese, rated

2.5 tablespoon finely chopped parsley (optional)

400 gram lasgane sheets

150 gram mozzarella, rated

50 gram parmesan, rated

salt and pepper

Method

1.Preheat the oven to 180ºC.

2.Cover the dried mushrooms with water and leave for 5 minutes. Drain and squeeze mushrooms to remove excess liquid. Discard grit in the bowl, but reserve the liquid.

3.Melt the butter in a saucepan. When it’s gently foaming, add the thyme and all the mushrooms. After 2 minutes, add the garlic and cook for another 2-3 minutes.

4.Add the tarragon, parsley, season with salt and pepper, and add the lemon juice.

5.Using the same pan to make the sauce, add the butter and onion, and cook for 1 minute. Add flour and continue cooking for about 2 minutes. Add milk, nutmeg, reserved cep liquid and ½ tsp salt. Keep whisking on a low heat until the mixture has thickened. Cook for 10 minutes, then remove from the heat.

6.In a small bowl, mix ricotta (or cottage cheese) and egg, then fold in 3 tbsp of the sauce and the feta. Add the cheddar cheese and parsley (optional) to the remaining sauce in the pot and stir well.

7.Pour boiling water over the lasagne sheets (do this a few at a time to avoid sticking). Soak for 2 minutes. Remove and dry on a paper towel. Into a well-greased 25 x 35cm dish, place one-fifth of the sauce, cover with lasagne sheets and spread 1/4 of the ricotta mix on top, scatter over 1/4 of mushrooms and 1/4 of mozzarella. Repeat and finish with a layer of pasta, covered with sauce.

8.Sprinkle parmesan on top and cover loosely with foil – always avoid foil sitting directly over a lasagne – and bake for 40 minutes or until sauce is bubbling around the sides. Remove foil and bake a further 10 minutes for top colour. Leave to rest for 10-15 minutes for ease of serving.

You can make this the day ahead – slice it cold and re-heat in the microwave if desired. Don’t worry if when you cut it you do not achieve the perfect slice – always have plenty of grated parmesan on hand to cover any issues. Like icing sugar with desserts, it can hide a multitude of sins!
Note

Woman's Weekly Food

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Ingredients

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