Free-form lasagne

Free-form lasagne

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  • 4
  • Easy
  • 20 minutes
  • 30 minutes
  • Thelema Cool Climate Chardonnay


  • 5 T butter
  • 2 cloves garlic, minced
  • 3 T flour
  • 2 cups cream
  • ½ cup milk
  • 100 g Parmesan, grated, plus extra for serving
  • sea salt and freshly ground black pepper, to taste
  • 4 T olive oil
  • 250 g Woolworths wood-smoked shoulder bacon, chopped
  • 250 g Woolworths sliced portabellini mushrooms
  • 2 sprigs thyme
  • 16 lasagne sheets, cooked al dente
  • 50 g breadcrumbs, toasted

Cooking Instructions

1. Melt 3 T butter in a large pan over a medium heat. Add the garlic and cook for 30 seconds. Stir in the flour and cook for 1 minute. Add the cream and milk and simmer until thickened, about 3 minutes. Stir occasionally so no lumps form. Stir in the Parmesan and season.

2. Heat 2 T olive oil in a separate a pan and fry the bacon until crispy. Remove from the pan and keep warm in the oven. Add the mushrooms, remaining butter and thyme to the same pan and fry until golden brown. Return the bacon to the pan.

3. To serve, divide the lasagne sheets between bowls and top with the cheese sauce, bacon, mushrooms, breadcrumbs and extra Parmesan.

Cook's note: To prevent the lasagne sheets from sticking to each other, brush with olive oil and place on a baking tray lined with clingwrap, with a sheet of clingwrap between each lasagne sheet. To warm, toss in a pan with olive oil and butter. Use any pasta with this sauce.

Find more lasagne recipes here. 

Photographs: Jan Ras

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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