Ingredients
- 200 g (7 oz) fresh lasagne sheets
- 300 g (10½ oz) assorted mushrooms
- 80 g (2¾ oz) unsalted butter
- 1 tablespoon olive oil
- 2 rindless bacon slices, cut into 4 × 2 cm (1¼ × ¾ inch) pieces
- 2 garlic cloves, finely sliced
- 1 tablespoon thyme leaves
- 1 tablespoon pine nuts, lightly toasted
- 3 tablespoons thick (double/heavy) cream
- 3 tablespoons extra virgin olive oil
- 4 tablespoons coarsely shredded pecorino cheese
Method
1. Bring a large saucepan of salted water to the boil. Cut the lasagne sheets into sixteen 8 cm (3¼ inch) squares. Boil half the squares for 4 minutes, or until al dente. Using a slotted spoon, transfer to a bowl of cold water, leave for 15–20 seconds, then drain. Lay the pasta squares flat on a dry tea towel (dish towel) and cover with another tea towel; it doesn't matter if the squares have cooked to uneven sizes. Repeat with the remaining pasta squares.
2. Trim the stalks of the mushrooms, then wipe the caps clean using a damp cloth or paper towel.
3. Heat the butter and olive oil in a large frying pan. Add the mushrooms and bacon and sauté over high heat for 3–4 minutes, or until browned. Add the garlic and thyme and cook for a further minute. Add the pine nuts, cream and 2 tablespoons of the extra virgin olive oil and stir until combined. Remove from the heat and season to taste with sea salt and freshly ground black pepper.
4. Preheat the oven grill (broiler) to medium—high. Divide four pasta squares among four warmed shallow flameproof pasta bowls or deep plates. Cover with a heaped tablespoon of the mushroom mixture. Repeat the layering twice, then top with the last four pasta squares — the pasta doesn't have to be in uniform stacks, or the piles neat. Finish with the last of the mushrooms, two or three per stack.
5. Drizzle with the remaining extra virgin olive oil and scatter with the pecorino. Place the bowls under the grill for 1–2 minutes, or until the cheese has melted. Serve hot or warm.
