Curly Lasagne with Creamy Mushrooms

Prep time 20 minutes
Cook time 45 minutes
Servings 6


2 packets curly lasagne

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

Salt and pepper

250g mozzarella, grated

150g parmiggiano reggiano, grated

Curly Lasagne with Creamy Mushrooms


Preheat oven to 200°C.

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.

Serve immediately.