Mushroom Lasagna

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

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

Oceania
Australia
Pasta

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