The ingredients are rich, but this is a delicate dish that’s elegant rather than clumsy, thanks to the fine layering. As with all simple food, it demands quality ingredients. Ideally, make your own lasagne sheets, or use sheets of good-quality bought fresh pasta, and roll them out ethereally thin.
Start by making the béchamel sauce, then cover to prevent a skin forming and set aside.
Gently sauté the mushrooms in the butter for a few minutes until softened but not coloured. Stir in the garlic and cook for a further 2 minutes until much of the liquid has cooked off. Spread a little of the mixture over the base of the dish and scatter with basil leaves. Don’t use much; this is all about fine and delicate layering, not thick bands of filling. Cover the mushrooms with a layer of pasta, a very thin layer of béchamel, a little seasoning and a sprinkle of parmesan. Top with another layer of pasta then begin layering again, starting with the mushrooms. Continue layering until you have used all the ingredients, finishing with lasagne sheets, béchamel sauce and a final layer of torn mozzarella, all dusted with grated parmesan.
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