Pasta and risotto — dried morels

Morel lasagne

Name: Morel lasagne
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Cuisine: Swiss
Ingredients: 40 g dried morels; 30 cl cream; 20 cl white wine; 40 g butter; 300 g pre-cooked lasagne sheets; 100 g grated Parmesan; 1 clove garlic; 1 medium shallot; salt and pepper

Layers of pre-cooked lasagne sheets absorb a creamy sauce flavoured with morels and white wine. Parmesan gratinates the whole dish for a comforting meal.

Serves: 4 servings
Preparation: 10 min
Cooking: 20 min

Method

The day before, put the dried morels in cold water or milk and leave them to soak in a cool place.
On the day, drain the morels. Melt the butter, then sweat the finely sliced garlic and shallot.
Add the morels, season lightly with salt and pepper. Pour in the white wine and let it reduce almost completely.
Stir in the cream and continue cooking over a low heat. Keep the sauce fairly loose so it soaks into the lasagne sheets well.
Butter a gratin dish, then layer lasagne sheets, sauce and Parmesan. Repeat the process two more times.
Finish with a final layer of lasagne sprinkled with Parmesan. Bake at 200 °C for 10 to 15 minutes, until the top is golden.