- 6 dried egg-lasagne sheets
- 500 g sliced mushrooms
- 2 tablespoons butter
- 2 tablespoons olive oil
- A few sprigs thyme
- 2 cloves garlic, crushed
- 250 g ricotta cheese
- About 100g Parmesan, shaved
- salt and milled pepper
- 1 cup cream
- Chopped Italian parsley for sprinkling
Cook the lasagne sheets in lots of salted boiling water for about 10 minutes or until tender. Drain on paper towel. Rinse and drain the mushrooms.
Stir-fry in the heated butter and oil with the thyme until nicely browned. Stir in the garlic. Remove from heat, season and discard thyme.
To assemble: Place a cooked sheet of lasagne in a buttered baking dish, allowing two-thirds to hang over.
Spoon a generous helping of mushrooms, about a heaped quarter cup, on the pasta in the dish.
Add shavings of Parmesan. Fold the pasta sheet back over the mushrooms. Break off a big piece of ricotta and place on the pasta. Add shavings of Parmesan.
Cover with the rest of the pasta. Top with shavings of Parmesan and pour over some cream. Alternatively, do all six sheets in this manner in one large baking dish.
Bake at 200°C for about 10 minutes or until hot, bubbling and starting to spot.
Sprinkle with parsley and serve immediately.