This is a perfect entree. And ridiculously quick to make for a lasagne because there’s no bechamel making required!
1 clove garlic, crushed
150g field mushrooms, sliced
150g button mushrooms, sliced
150g shitake mushrooms, sliced
1 bunch sage, finely chopped
1/2 cup white wine
250ml pouring cream
4 large (35x25cm)fresh lasagne sheets (or 8 small (18x20cm))
200g bocconcini cheese, chopped
200g taleggio cheese, chopped
100g parmesan cheese, grated
Preheat oven to 200c (180 fan-forced).
Heat butter in large saucepan and add garlic.
Stir and add mushys and sage. Saute till soft and golden.
Add wine and then cream. Simmer 8-10 mins.
Boil some lightly salted water in a pot.
Cook lasagne till al dente then remove with slotted spoon to a tea towel.
Grease a 35x25cm ovenproof dish
Spoon 1/5 of the mushroom into the base of the dish. It will look like it’s not enough but don’t worry – it will be fine!
Scatter over 1/4 of the 3 cheeses.
Cover with a lasagne sheet (or 2 if small sheets).
Repeat layers and finish with mushrooms and cheese.
Bake for 30 minutes till golden.
Rest for 10 minutes.