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10
Recipes continued
to reduce by half. Add thyme, cream
and lemon juice. Bring to a simmer
and cook for a further 2 minutes.
Season to taste with salt and
pepper. Set aside.
3. Preheat oven to 180°C. Grease a
large casserole dish, 20 x 30cm.
4. Place pasta sheets on the base of
casserole dish. Layer with mushroom
sauce and béchamel. Continue
to layer in order and top with a
final layer of pasta. Top pasta with
parmesan cheese and thick slices
of portabella mushrooms. Cover
with tinfoil. Bake for 20 minutes.
Remove foil and cook for a further
15 minutes or until parmesan is
golden. Serve.
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