Mushroom and thyme lasagne
|400 g||Mushrooms, flat brown, finely sliced|
|2||Onions, finely sliced|
|1 cup||Fresh thyme, sprigs|
|1 cup||Beef stock|
|3 cloves||Garlic, crushed|
|1 cup||Fresh parsley, sprigs|
|½ cup||Walnut pieces, roasted|
|½ cup||Olive oil|
|1||Salt & freshly ground pepper, to season|
|175 g||Dried lasagne pasta, sheets|
|½ cup||Parmesan cheese, finely grated|
- 1. Preheat oven to 180 degC. Melt butter in a large pan. Add onions, mushrooms and garlic, and toss often. Add beef stock and simmer for 5 minutes or until liquid has reduced by half.
- 2. Place thyme, parsley sprigs and walnuts in a blender or food processor, then process with oil, salt and pepper to a fine purée.
- 3. Place a lasagne sheet in base of a well-greased 23 x 16cm ovenproof dish. Spread with a third of thyme mixture. Place half of mushroom mix over the top, then put another lasagna sheet on top.
- 4. Repeat layering, spreading top sheet of lasagne with rest of thyme mixture. Sprinkle over parmesan cheese, cover with foil and bake for 50 minutes.