Our vegetarian friend came to stay so I made this tasty little supper dish which only takes about twenty minutes to cook and assemble. I didn’t have many varieties of mushroom on hand but adding interesting species like chanterelle and hairy little enoki makes a more beautiful plate. Grilled asparagus on the side? Oh yes.
Ingredients – serves 4
500g selection of fresh mushrooms
6 sprigs of fresh thyme
30g butter
1 tablespoon olive oil
12 sheets of lasagne
salt and pepper
300g soft MILD goats cheese
350g cheese bechamel sauce. Recipe in link or use a pot of good quality sauce from the refrigerated section at the supermarket.
METHOD
1. Place a large pan of water to boil.
2. Fry the mushrooms with the butter and olive oil and fresh thyme. Don’t over cook the mushrooms, better a little raw than sweaty and collapsed. Set aside and keep warm.
3. When the water is at a full boil, drop in the lasagne quickly, a sheet at a time and follow the time on the packet. Stir them gently to stop the sheets sticking together.
4. Drain the lasagne in a colander and carefully add half the cheese sauce.
Assemble.
5. Start with a folded sheet of dressed lasagne, followed with a couple of slices of goat cheese, a spoon of mushrooms and a few shaves of Parmesan.
6. Repeat with a second layer as above.
7. Finish with a last folded sheet of lasagne and top with cheese sauce (shared amongst four servings). Finally, top with shaves of Parmesan and a few thyme leaves (rosemary flowers added a bit of colour).
Season with Maldon sea salt and fresh black pepper and serve with a green salad.
Devonium & Kitchenalia 