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PORTOBELLO Mushroom LASAGNE

SERVES: 4-6 / COOKING & PREPARATION: 45 MINUTES

MUSHROOM LAYERS

• 1/4c olive oil
• 2c chopped shallots
• 1kg portobello mushrooms, sliced
• 5ml (1tsp) salt
• freshly ground black pepper
• 1/2c chopped fresh thyme
• 3 cloves garlic, chopped
• 3/4c dry white wine
• 250g smooth cream cheese
• 1/2c chopped fresh chives

SAUCE 

• 45ml (3T) butter
• 750ml (3c) milk
• salt and freshly ground black pepper
• 1/4t paprika
• 1/3c chopped fresh Italian parsley
• 45ml (3T) cake wheat flour (more if necessary)

TO FINISH

• ½ box (250g) lasagne sheets
• ParmigianoReggiano, grated
• fresh chives, chopped

Preheat the oven to 180°C and grease an 18x 25cm baking dish.

1 Mushroom layers Heat the olive oil in a large pan and fry the shallots for 5 minutes. Add the mushrooms, salt, and pepper, then fry until the mushrooms are browned. Add the thyme and garlic, and fry for another 3 minutes.

2 Pour in the wine and cook until the liquid has evaporated. Remove from the heat and fold in the cream cheese and chives.

3 Sauce Heat the butter in a medium saucepan, then stir in the milk, salt, pepper, paprika, and parsley. Add the flour and whisk until slightly thickened. Adjust the seasoning if necessary.

4 To finish Spoon half the mushroom mixture into the prepared dish, then cover with the pasta sheets. Spread some of the sauce over the sheets and repeat the layers, ending with the sauce.

5 Sprinkle the chives and Parmigiano-Reggiano on top and bake for 15-20 minutes. Remove from the oven and allow to rest for 10 minutes before serving.