Ingredients
- 4 tbsp of butter
- 150 g of parmesan, grated
- 2 tbsp of plain flour
- 1 kg of mushrooms, roughly chopped
- 4 sprigs of sage, roughly chopped
- 1 small handful of parsley, roughly chopped
- 200 g of lasagne sheets
- 400 ml of milk
- 150 g of mozzarella
- 3 bulbs of garlic, ends cut off
- 4 shallots, chopped in half, ends cut off
Method
Step 1
Preheat the oven to 180°C. Drizzle the garlic and shallots liberally with oil. Wrap tightly in foil and roast for 1 hr.Step 2
Melt 3 tbsp of butter in a pot and then whisk in the flour. Slowly drizzle in the milk to form a thick white (or béchamel) sauce. Add in 100g of parmesan and mix well. Season with salt and pepper.Step 3
Add the mushrooms to a large pot with the remaining butter and 1 tsp of salt. Saute for 15 mins until softened. Season with salt and pepper.Step 4
Once the shallots and garlic are roasted, pop them in a blender with 200ml of water and ¼ of the mushroom mix and 2 tbsp of the cheese sauce. Blend until very smooth, there should be no fibrous bits, add more water if necessary.Step 5
Add the garlic liquid to the mushrooms and cook on a low heat to make a thick sauce. Mix in the sage and parsley.Step 6
Layer a lasagna dish first with a thin layer of mushrooms, then a thin layer of béchamel and then the lasagna sheets. Repeat with thin layers of the filling, ending on a layer of béchamel. Tear the mozzarella and layer this on top and finish with the remaining parmesan.Step 7
Pop into the oven for 30 mins, allow to rest for 15 mins and then serve.