Mushroom lasagne

Name: Mushroom lasagne
Yield: 2 servings
Cuisine: Boil
Ingredients: 30.00 g butter; 15.00 ml fresh chillies 573; 16.00 portabellini mushrooms; 0.00 fresh rosemary sprig; 250.00 ml cream cheese with chives; 6.00 pasta lasagne sheets; 0.00 fresh chillies 573; 0.00 parmesan cheese shavings

2 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (8)

30.00 g	butter
15.00 ml	fresh chillies — 573
16.00	portabellini mushrooms
0.00	fresh rosemary — sprig
250.00 ml	cream cheese — with chives
6.00	pasta — lasagne sheets
0.00	fresh chillies — 573
0.00	parmesan cheese — shavings

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Method:

Heat the butter and olive oil in a pan and stir-fry the mushrooms with the rosemary until soft.
Remove from the heat and add the cream cheese, stirring until melted. Keep warm
Cook the lasagne sheets one by one in boiling salted water until soft.
Drain and coat with olive oil to prevent them from becoming tough and sticky.
Place a lasagne sheet one each plate and spoon the mushroom sauce on top of the pasta and on the plate.
Scatter with Parmesan cheese shavings and serve hot.