2 eschalots, finely chopped
75 g butter
500 g mushrooms, sliced
1 bunch tarragon, leaves stripped and chopped
2 tbsp flour
500 ml milk
200 g mascarpone
6- 8 fresh lasagne sheets
3 tbsp grated parmesan
Heat the oven to 180C/fan 160C. In a large frying pan, fry the eschalots in 2 tsp butter until they are soft but don’t let them darken too much.
- Add the mushrooms and 1 tbsp butter – there will be quite a big pile, so turn them over carefully to coat them in the butter and start them cooking. Fry until the mushrooms have cooked through and are golden brown, stirring and turning them often. Once they have given out lots of juice, turn the heat up a little and bubble it off before adding the tarragon.
- Melt remaining butter in a pan, stir in the flour and make sure it is absorbed before adding the milk over a low heat, a little at a time, stirring it in to make a smooth sauce – it will get thicker. Cook for 2 minutes to get rid of any floury flavour. Season well and stir in the mascarpone. Fold the sauce into the mushroom mixture.
- To assemble the lasagne, spread one-quarter of the mushroom sauce in a baking dish and top with a single layer of lasagne sheets. Repeat the layers twice more, then finish with a layer of the mushroom sauce, and sprinkle over the parmesan.
- Loosely cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for a further 10 minutes until browned on top. Stand, loosly covered with foil, for 5 minutes, then serve.