- Handful of chestnut mushrooms
- Handful of white bell mushrooms
- 250 grams bacon
- 1 leek
- Olive oil
- Dried thyme
- 100 ml cream
- 12 lasagna sheets
- 250 ml beef stock
- 1 clove of garlic
- Salt and pepper (not pictured)
Kitchen equipment needed
- Large skillet
- Medium-sized pan
- Chef’s knife + cutting board
- Wooden spoon
Preparation — 10 minutes
POUR water into the medium-sized pan, add in a generous amount of salt. Bring to a boil.
MEANWHILE, prepare 250 ml beef stock. You can use a store-bought stock, or click here to read how you can make your own beef stock at home. CLEAN and finely slice a handful of chestnut mushrooms and white bell mushrooms. CRUSH the clove of garlic (using your chef’s knife) and finely slice, set aside. RINSE and finely slice the leek into rings and set aside. Make sure to wash off any sand there might be on the leek.
Cooking the open lasagna — 30 minutes
COOK the lasagna sheets in the medium-sized pan with salted water until al denté. While the lasagna sheets are cooking, heat up a little bit of olive oil in the large skillet. SAUTÉ the sliced mushrooms for 2-3 minutes. ADD chopped garlic along with the bacon and leek, cook for another 5 minutes while stirring every now and then. WHEN the bacon is nicely cooked, add in the beef stock and turn up the heat. COOK until the liquid has been reduced by half.
CHECK if the lasagna sheets are cooked well, the lasagna sheets should be al denté, which basically means that it’s a little bit undercooked. The lasagna sheets will continue to cook when added to the sauce later on. Remove the lasagna sheets from the pan when they are al denté.
ADD cream to the large skillet and stir well. Reduce the sauce a little bit to make it thicker. ADD dried thyme to liking, and season with salt and pepper. COOK for a few minutes, then add in the lasagna sheets. TURN down the heat and cook for another few minutes. Make sure the lasagna sheets are well coated with the sauce.
Serve the dish by stacking 6 lasagna sheets with the sauce in between. Enjoy!