Mushroom Lasagne
This recipe was sent in by Judith Horth, who says: "THIS IS TRULY SCRUMPTIOUS! HOPE IT'S EASYPEASY ENOUGH! Well, Jude, making lasagne, though time-consuming, is always worth the effort. Hence, you are the first contributor to our brand, spanking new 'not so easy peasy but worth it' section.Serves 6
Ingredients:
- 2 large onions, peeled and roughly chopped
- 2 cloves garlic, peeled and thinly sliced
- good dollop of butter
- 1/2 oz dried porcini mushrooms
- 1lb chestnut mushrooms
- 1/2lb any other mushrooms
- good handful chopped fresh parsley
- 7tbs freshly grated parmesan
- 1x 5oz carton whipping cream
- 1pt white sauce
- about 9 sheets lasagne (the sort that doesn't need pre-cooking)
- salt and freshly ground black pepper
- Pesto - this can be made or bought.
- 4tbsps parmesan
- 500ml white sauce - this can be made or bought.
Main Instructions
- Saute the onions and garlic gently in the butter in a large frying - pan for about 20 mins. until translucent.
- Meanwhile, soak the porcini mushrooms in 3 fl.oz. boiling water. Cut the mushrooms into thick slices.
- If making the pesto and/or white sauce, make it now.
- Stir mushrooms into the onions and garlic and partially cover the pan. Allow them to soften and colour slightly.
- Add the porcini mushrooms and the soaking juice, then the parsley, 4 tbsps of the parmesan and the cream. Season well and simmer until the cream thickens slightly.
- Put a layer of the white sauce in an ovenproof dish (about 2 1/2 in. deep and 12" long) and cover with a layer of pasta.
- Follow with half the mushroom mixture.
- Cover with another layer of pasta, the remaining mushrooms and a third layer of pasta.
- Spread the pesto roughly over the top then smooth the rest of the white sauce over the pesto and sprinkle with the remaining parmesan.
- Bake at gas mark 4, 350 degrees F 180 degreesC for about 45 mins until bubbling and golden.