One of my favourite recipes from Nigel Slater.
- 2 onions
- 3 small garlic cloves
- a thick slice of butter
- 10 g dried porcini mushrooms
- 750 g chestnut mushrooms
- A handful of chopped parsley
- 5 tbsps grated Parmesan
- 150 ml double cream
- 750 ml ready made bechamel sauce
- 350 g fresh lasagne or use 180g dried
- I tub fresh green pesto
- Peel and finely chop the garlic. Peel and roughly chop the onions.
- Gently heat the butter in a large deep sided frying pan. Add the onions and garlic and sauté for about twenty minutes until softened and almost translucent.
- Meanwhile soak the dried porcini in about 100 ml of warm water and thickly slice the fresh mushrooms.
- When the onions are ready add the sliced mushrooms and partially cover with a lid, then cook until coloured and softened.
- Add the porcini and their soaking water, the parsley, 4 or 5 tbsps of parmesan and the cream.
- Season with salt and ground black pepper and cook, stirring, until the cream has thickened and reduced.
- Spread a thin layer of béchamel sauce over the bottom of a large baking dish. Cover with a single layer of lasagne sheets then a third of the mushroom mixture. Repeat two more times and finish with a layer of lasagne.
- Spread the pesto over the pasta and then spread over the remaining béchamel sauce. Sprinkle with the remaining parmesan.
- Bake at 180 C ( 160 C fan) for about 50 minutes or until bubbling and golden.
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