Lasagna and pasta flans

Lucretia B

Ingredients

(serves 6)

Mushroom sauce:

500 g fresh button mushrooms

1 clove garlic

2 tb finely chopped parsley

2 tb olive oil

1/4 cup white wine

pinch of salt

1/2 cup cream

White sauce:

100 g plain flour

100 g butter

4 cups milk

pinch of salt

4 tb grated parmesan cheese

4 tb shredded Swiss or Cheddar cheese

grated nutmeg

Dough

200 g plain flour

2 eggs

pinch of salt

Method

Wash and finely slice the mushrooms. Place oil, garlic and parsley in a large saucepan. Saute for 5 minutes. Add the mushrooms and cook for another 10 minutes, then add the wine and simmer until all the wine has evaporated. Pour in the cream, add salt and cook for another 5 minutes.
Prepare the dough: sift the flour and salt, rub in the eggs. Turn onto a slightly floured board and knead well, adding a little bit of cold water if necessary. Knead to an even consistency, until the dough is smooth and elastic. Roll up and cover with a damp cloth.
Prepare the white sauce: melt the butter, sift in the flour and cook over medium heat, stirring continuously, until the flour turns pale golden. Remove from heat and add the milk all at once. Mix well, then cook over medium heat, stirring continuously, until the sauce thickens. Simmer for a couple of minutes. Remove from heat, add salt, cheese and nutmeg to taste.
Roll down the dough into thin squares.
Spoon some white sauce to cover the bottom of a 40x30 cm oven dish. Arrange 1/4 of the dough squares on top of the white sauce; spoon half of the mushroom sauce on top of this layer; repeat layers (dough-white sauce-dough-mushrooms-dough), ending with white sauce.
Cook in a hot oven for 30 to 50 minutes, until surface is golden brown.