Morel and Parmesan lasagna bake

Tender lasagna layered with béchamel, Parmesan and morels for a woodland-inspired bake.

Ingredients

• 12 lasagna sheets
• 35 g dried morels
• 500 ml béchamel
• 1 onion, 250 g mushrooms and 80 g Parmesan

Method

1. Soak and rinse the morels, then slice them with the mushrooms.
2. Cook the onion, mushrooms and morels for 10 minutes.
3. Layer pasta, filling and béchamel, finishing with Parmesan.
4. Bake for 35 minutes at 180°C, rest for 10 minutes and serve four.