Ingredients
- 1 tablespoon olive oil
- 200 grams leek, finely sliced ( 1 Leek )
- 30 grams cloves garlic, crushed, ( 2 cloves )
- 90 grams bacon (middle rashers, finely chopped, 3 rashers )
- 500 grams mushrooms (Swiss Brown mushrooms, finely sliced, or Portobello)
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- 400 grams gruyere cheese (or Swiss-style cheese)
- 250 grams lasagne sheets (fresh, 5 sheets)
- 60 ml white wine, ( 1/4 cup )
- 105 ml chicken stock ( 1/2 cup )
- 2 tablespoons pine nuts
- Thyme sprigs, for garnish
How to Make
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Step 1: Heat the oil in a large saucepan; add the leek, garlic, and bacon and sauté over a low heat for 5 minutes until soft. Add the mushrooms, thyme and then season to taste. Cover and cook over very low heat for approximately 10 minutes, stirring occasionally until mushrooms are soft and juicy, cool to room temperature.
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Step 2: Thinly slice half the gruyere cheese and reserve for later use; then grate the remaining cheese then stir the grated cheese through the cooled mushroom mixture.
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Step 3: Brush each lasagne sheet with water on both sides to make it more pliable. Cut each sheet in thirds length
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Step 4: Ways. Spread each length with 2 heaped tablespoons of mushroom mixture, then roll up tightly into a scroll shape.
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Step 5: Loosely bunch each scroll into a lightly buttered (approx 25cm x 15cm) ceramic baking dish. Pour over combined chicken stock and white wine, cover tightly with foil and bake at 180°C for 25 minutes. Uncover, drape with remaining cheese and sprinkle with pine nuts then bake for a further 20 minutes until the cheese is melted and golden brown. Garnish with thyme sprigs and serve.
We hope you enjoy this recipe!
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