A rich and luxurious lasagne that’s ready in next to no time (as lasagne’s go).
For a creamier, whiter sauce go with button mushrooms, if it’s a deeper colour and robust flavours you want, chestnut’s yer mushroom.
1 hr | serves 4 | easy
2 shallots, finely chopped
500g mushrooms, sliced
bunch tarragon, leaves stripped and chopped
2 tbsp flour
6-8 lasagne sheets depending on the shape and size of your dish
3 tbsp grated parmesan (or veggie alternative)
Heat the oven to 180°C / gas 4.
In a large frying pan, fry the shallots in a little butter until they are soft but don’t let them brown toothe mushrooms and another knob of butter – there will be a big pile, so turn them over carefully to coat them all in the butter. Fry until they have cooked through and are golden brown, stirring and turning them often. Once they have given out lots of juice, turn the heat up a little and bubble it off before adding the tarragon. Set aside for a mo.
Melt 2 tbsp butter in a saucepan, stir in the flour and make sure it is absorbed before adding the milk in two lots over a low heat, whisking it in to make a smooth sauce – it will thicken quite quickly. Cook for 2 minutes to get rid of any floury flavour, season well and stir in the mascarpone. Fold two thirds of the sauce into the mushrooms, saving the last third for the top layer.
Layer up thusly: mushrooms, lasagne, mushrooms, lasagne, white sauce, sprinkle with parmesan. Cover the top with a tent of foil and bake for 35 minutes, then take off the foil and brown the top for 10 minutes.
From Olive, where else these dayz!