Recipe: Mushroom and thyme lasagne

via M&S Food...

Serves 6

• 20g dried porcini mushrooms
• 2 tbsp olive oil
• 750g mixed mushrooms, sliced
• 75g butter
• 200g shallots, finely sliced
• 3 garlic cloves, finely chopped
• 1 tbsp thyme leaves
• 100ml white wine
• 50g plain flour
• 400ml milk
• 200ml single cream
• 60g parmesan, finely grated
• 180g dried lasagne (9 sheets)
• 125g mozzarella, sliced

1. Pour 100ml just boiled water over the porcini mushrooms and set aside.
2. Heat 1 tbsp oil in a frying pan. Fry half the mushrooms for 5 minutes until golden, then repeat with the remaining oil and mushrooms. Transfer to a plate.
3. Reduce the heat, add 25g of the butter to the pan, and cook for 3-4 minutes until softened. Stir in the garlic, 3/4 of the thyme and the mushrooms. Increase heat, pour in the wine and bubble for 2-3 minutes. Strain the porcini mushrooms and add to the pan with the soaking liquid, simmer for 2-3 minutes.
4. Melt the remaining butter in a saucepan, stir in the flour to make a paste and cook for 2 minutes. Gradually pour in the milk, gently bring to the boil, then stir in the cream and half the parmesan.
5. Heat the oven to 190c, add half the sauce to the mushrooms, and spoon a third of the mushroom mixture into a lightly buttered ovenproof dish. Top with 3 lasagne sheets and repeat twice.
6. Pour over the remaining sauce, top with the sliced mozzarella, the remaining parmesan and thyme, and season with black pepper. Bake for 25-30 minutes until bubbling and cooked through.