Try this delicious mushroom twist on this classic dish.
In a small bowl, soak the porcini in 600ml of boiling water for 10 mins. Drain the porcini, reserving the soaking liquid, and finely chop.
Heat 2 tablespoons of olive oil in a heavy bottom pan over a medium heat and fry the diced onion and chestnut mushrooms until soft and translucent. Next to this add the chopped porcini and garlic and cook for a further minute.
Lastly stir in the tomato puree, stock cube and reserved porcini water. Lower the heat and simmer gently for 20-30 minutes until the sauce has reduced slightly and thickened. Season to taste with salt & pepper and add the cream if using.
Make the white sauce by melting the butter in a large non stick pan. Whisk in the flour to form a smooth paste. Remove the pan from the heat and slowly add the milk, continually whisking to avoid lumps. Return to the heat and whisk until it has thickened to a smooth consistency. Season with salt, pepper and a little grated nutmeg.
Preheat the oven to 180*C and start to assemble the lasagne by covering the bottom of a large oven proof dish (approx 25cm x 30cm) with a thin layer of the white sauce.
Next add a layer of the pasta, slightly overlapping and cutting to fit where necessary. Then spoon over a thin layer of the mushroom sugo. Lastly a coating of grated parmesan and then start again continuing until you have 3 or 4 of these layers finishing with the white sauce.
Give a final sprinkle of parmesan and dot with the butter before placing in the oven for 30 to 40 mins till golden brown and bubbling. TIP Just before cooking pour a tablespoon of milk into each of the 4 corners of the dish to prevent it drying out.
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