Ingredients

• 500 grams mixed mushrooms (shiitake, oyster, flat, button)
• 2 tblsp olive oil
• 1 tsp minced garlic
• 400 gram packet fresh lasagne sheets
• 1 cup cream
• salt and pepper to season
• 2 tblsp chopped fresh chervil or parsley
• ½ cup grated fresh parmesan cheese
• chopped parsley or chervil to garnish

Method

1. Toss the mushrooms in the oil and garlic in a large baking dish. Bake at 220°C for 5-7 minutes until hot.
2. Cut the lasagne sheets into twelve 10cm squares and cook in boiling salted water for 5-7 minutes until tender. Drain well.
3. Remove the mushrooms from the oven and stir in the cream. Season with salt, pepper and the herbs.
4. Layer 3 pieces of pasta with the mushrooms and finish with a sprinkling of parmesan cheese and parsley or chervil for garnish.