Free-form lasagne

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

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