Vincisgrassi
Amali lemon sare larger and juicier than regular lemons, and have a more powerful fragrance
You can add other ingredients to the sauce here – cooked ham or shredded chicken would go well with the mushrooms. If you have dried lasagne sheets, use those, but do cook them a little first.
SERVES 6 PREP 30 mins COOK 1 hr 10 mins EASY
30g dried porcini mushrooms
500ml double cream 500ml chicken stock
1 bay leaf
2 tbsp olive oil
400g flat mushrooms,
inely chopped
2 tbsp chopped flat-leaf parsley
300g parma ham, torn
1 egg
6 large fresh lasagne sheets, or 12 small sheets
150g parmesan, grated
25g butter, softened, plus extra
for the dish
1 Cover the porcini with boiling water. Put the cream, stock and bay in a large frying pan, then simmer until reduced by half. Drain the porcini, reserving the liquid, then squeeze out the excess water and finely chop. Strain the reserved liquid into the creamy stock as it simmers.
2 Heat the oil in a large pan and fry the fresh mushrooms and porcini until browned and the liquid has evaporated. Stir in the parsley and ham. Leave to cool.
3 Remove the bay from the creamy stock reduction, then blitz using a hand blender. Crack in the egg and blitz again. Cook the lasagne sheets for 1-2 mins, then drain.
4 Heat the oven to 200C/180C fan/ gas 6. Butter a 20 x 30cm baking dish, then add a layer of pasta, cutting it to fit, if needed, to make a neat single layer. Top with some sauce, then some parmesan, the mushrooms, and a second layer of pasta. Repeat with the remaining ingredients, finishing with sauce and cheese. Bake for 20-30 mins, or until bubbling and golden.
GOOD TO KNOW calcium • 1 of 5-a-day
PER SERVING 825 kcals • fat 67g • saturates 38g • carbs 22g • sugars 3g • ibre 2g • protein 32g • salt 3.6g