200g/8oz fresh lasagne sheets
300g/10oz assorted mushrooms
85g/3oz unsalted butter
1 tbsp olive oil
2 garlic cloves, finely sliced
1 tbsp thyme leaves
1 tbsp pine nuts, lightly toasted
3 tbsp double cream
3 tbsp extra virgin olive oil
4 tbsp pecorino cheese, or hard vegetarian cheese, coarsely grated
Bring a large saucepan of salted water to the boil. Cut the lasagne sheets into 16 squares. Boil half the squares for 4 mins, or until al dente. Using a slotted spoon, transfer to a bowl of cold water, leave for 15-20 secs, then drain. Lay the pasta squares flat on a dry, clean tea towel and cover with another tea towel; it doesn’t matter if the squares have cooked to uneven sizes. Repeat with the remaining pasta squares.
Trim the stalks of the mushrooms, then wipe the caps clean using a damp cloth or paper towel. Heat the butter and olive oil in a large frying pan. Add the mushrooms and sauté over high heat for 3-4 mins, or until browned. Add the garlic and thyme and cook for 1 min more. Add the pine nuts, cream and 2 tbsp of the extra virgin olive oil and stir until combined. Remove from the heat and season to taste.
Heat the grill to medium-high. Divide four pasta squares among four shallow flameproof pasta bowls, deep plates or individual baking dishes. Cover with 1 heaped tbsp of the mushroom mixture. Repeat the layering twice, then top with the last four pasta squares – the pasta doesn’t have to be in uniform stacks, or the piles neat. Finish with the last of the mushrooms, two or three per stack. Drizzle with the remaining extra virgin olive oil and scatter with pecorino. Put the bowls under the grill for 1-2 mins, or until the cheese has melted. Serve hot or warm.
463 kcals, protein 9g, carbs 18g, fat 40g, sat fat 8g, fibre 1g, sugar 1g, salt 0.26g