2 packets curly Lasagna
1kg mixed mushrooms – button, swiss brown, dried porcini (whatever is available)
2 brown onions, finely diced
1 garlic clove, chopped
Fresh thyme, half a bunch
Splash of white wine
½ cup thickened cream
½ cup mascarpone cream
Extra virgin olive oil
Sea salt flakes
250g grated mozzarella
150g grated parmiggiano reggiano
Preheat oven to 200C.
To make the sauce; heat oil in a large pan. Add the garlic and onion and cook off for a few minutes until the onions start to turn a light golden colour. Add the mushrooms and the thyme and cook until the mushrooms have softened. Season with salt and pepper.
Add the white wine and cook until it has reduced by half, then stir through the cream and mascarpone cheese.
To assemble, place a layer of sauce on the bottom of the tray. Then layer the pasta sheets to cover the whole tray. Add more sauce and the grated cheeses. Repeat until the tray is full.
Cover with foil and place in oven for 45 minutes, or until pasta has cooked.