Individual mushroom lasagne

Individual mushroom lasagne

Complete Mushroom Book
Alastair Hendy

Endless types of lasagne exist, with a variety of fillings. This recipe is from the area where I grew up and is extremely simple, but with a maximum of flavour.

To make the special green pasta dough for four people, follow the basic pasta recipe, but use 300 g 00 plain flour, 55 g boiled spinach (very well drained and squeezed) and 2 eggs. The green dough can then be rolled out and cut into 10 cm squares.


Quantity Ingredient
350g fresh young ceps
Basic pasta dough, but made as above
4 tablespoons olive oil
1 garlic clove, very finely chopped
300ml double cream
2 grates nutmeg
2 tablespoons parsley, finely chopped
a knob butter
300g fontina cheese, cut into thin slices
55g parmesan, freshly grated
salt, to taste
pepper, to taste


  1. Clean the ceps well, and cut into thin slices. Make the pasta dough and leave to rest. Preheat the oven to 220°C. Roll and cut the pasta as opposite, then cover with a cloth.
  2. Put the oil, garlic and mushrooms into a pan and fry for 3 minutes. Add the cream, nutmeg, salt and pepper then bring to the boil. Simmer to reduce a little. Remove from the heat and mix in the parsley.
  3. Cook the pasta squares in plenty of salted water for 3 minutes, drain and dry on a cloth. Take individual serving dishes with sides, butter them and lay a sheet or two of pasta in each one. Top with some of the mushroom mixture, and cover with a few of the cheese slices. Repeat this layering of pasta, mushroom and cheese twice, finishing with the mushroom mixture.
  4. Sprinkle Parmesan on top and cook in the preheated oven for 15 minutes.
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Complete Mushroom Book
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