Open lasagne with mushrooms, parmesan sauce & pecan salt
Serves: 2
Ready in: 15 to 30 mins
Ingredients:
2 tbsp extra virgin rapeseed oil, plus a drizzle to serve750g mixed mushrooms, sliced or quartered
200ml single cream
4tbsp milk
40g finely grated vegetarian Parmesan-style cheese
2 tbsp roughly torn greek basil
40g pecans, toasted
1/2tsp smoked salt
6 fresh lasagne sheets, each cut into 3
method:
- Heat the oil in a large pan, add half the mushrooms and cook for 8-10 minutes until browned and any liquid is cooked off; transfer to a plate and repeat. Return all the mushrooms to the pan, and keep on a low heat.
- In a saucepan, gently heat up the cream, milk, parmesan-style cheese and basil. Finely chop the pecans or crush in a pestle and mortar with the smoked salt until quite fine.
- Meanwhile, add the lasagne to a pan of boiling water, a few pieces at a time, and cook for 2 minutes, then drain.
- To serve, lay a sheet of pasta on a warmed plate, add some mushrooms, a spoonful of sauce and repeat, finishing with a sheet of pasta.
- Scatter with pecan salt and a drizzle of oil.
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