Name: Mushroom Lasagna
Yield: Serves 6-8
Cuisine: Australian
Ingredients: 3 garlic cloves, chopped; 1 cup (125 g/4 oz) grated pecorino cheese; 1 serve of home-made pasta; freshly ground black pepper; 1 teaspoon fresh thyme leaves; 300 g (9½ oz) ham, finely sliced; 2 tablespoons virgin olive oil; 3 tomatoes, chopped; virgin olive oil; salt and freshly ground black pepper; 1 bay leaf; ½ teaspoon fresh thyme leaves; 3 garlic cloves, crushed and chopped; 500 g (1 lb) each of mushroom caps, Swiss brown mushrooms and shiitake mushrooms, sliced; 2 onions, finely sliced; ⅓ cup chopped fresh parsley; 3 tablespoons virgin olive oil; 2 tablespoons butter; 1 cup (250 mL/8 fl oz) milk; 2 tablespoons plain (all-purpose) flour; 200 g (6½ oz) grated pecorino cheese; 100 g (3½ oz) grated cheddar cheese; 1 tablespoon chopped thyme

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

Pasta

1 serve of home-made pasta
virgin olive oil

Method

To make the pasta

Lightly grease with oil a baking pan 25 cm x 30 cm (10 in. x 12 in.), that is 6 cm-8 cm (1½ in.-3¼ in.) deep.

Roll the pasta to the second thinnest setting on the pasta machine (No. 6) and cut the sheets into eight 35 cm (14 in.) lengths. The sheets will shrink to 30 cm (12 in.) after cooking. This should be enough for four layers