'Little lasagne'

'Little lasagne'

Vincisgrassi

By
From
The Collection
Serves
6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 recipe Egg pasta dough
120g butter
50g plain flour
500ml milk
salt
pepper
500g fresh ceps, cleaned and sliced
2 tablespoons olive oil
1 garlic clove, finely chopped
2 tablespoons flat-leaf parsley, chopped
200g parmesan, grated

Method

  1. Preheat the oven to 200ºC. Cut the pasta into 15cm square sheets for lasagne.
  2. Melt half the butter in a saucepan, stir in the flour and cook for 1 minute, then add the milk gradually, stirring all the time, to make a smooth sauce. Season with salt and pepper to taste.
  3. To cook the fresh ceps, heat the remaining butter and the olive oil in a sauté pan, add the ceps with the garlic and parsley, and sauté until the ceps have softened and the juices have evaporated. Season with salt and pepper to taste.
  4. Cook the pasta sheets in boiling salted water until al dente, about 4 minutes, then drain well.
  5. Layer the vincisgrassi in 6 small individual baking dishes. Start with a thin layer of béchamel, cover with a layer of lasagne sheets, then spoon half the mushrooms over. Add another layer of béchamel and scatter plenty of Parmesan over. Repeat these layers, finishing with béchamel and cheese. Bake for 15 minutes until golden and bubbling, then serve.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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