My birthday fav
First time we made it was for Christmas 2021 in London!!
Ingredients (metric)
- oat milk
- 250 Lasagne sheets (dry)
- ragout sauce (already made, see recipe on ragout)
- mushrooms de Paris, thinly sliced
- prosciutto crudo, cut into small pieces
- mozzarella, chopped into small pieces
- butter for buttering the pan
- grated cheddar/gruyère cheese
Method
Butter the oven dish
Preheat the oven at 180°C/Fan
Boil the lasagne sheets for 4 min in salted water (look at package indications). Before boiling the lasagne sheets, make sure to separate them individually
Drain the pasta and let it run under cold water for a minute
The layering begins!
Start by adding some ragout sauce at the bottom
Then you will have to repeat the following steps at least to create 4-5 layers
add lasagne sheets
add ragout sauce
add mozzarella
add mushroooms
add prosciutto crudo
add some milk
and start again by adding lasagne sheets
you can also add some gratted cheese in between the layers
When you reach the end layer just add ragout sauce and milk and grated cheese
Bake for 40 min approximatively a 180°C fan
Tip: we had then put it in the fridge overnight, and reheated the lasagne, adding milk, grated cheese