200g fresh lasagne sheets
1 tbsp pine nuts, lightly toasted
300g assorted mushrooms
3 tbsp double cream
3 tbsp olive oil
1 tbsp olive oil
2 garlic cloves, crushed
4 tbsp freshly grated parmesan
Bring a large saucepan of salted water to the boil. Cut the lasagne sheets into 16 squares. Boil half the squares for 4 minutes or until al dente. Using a slotted spoon, transfer to a bowl of cold water, leave for 15-20 seconds, then drain. Lay the pasta squares flat on a dry, clean tea towel and cover with another tea towel. Repeat with the other squares.
Trim the stalks of the mushrooms, then wipe the caps clean using a damp cloth. Heat the butter and olive oil in a large frying pan. Add the mushrooms and sauté over high heat for 3-4 minutes, or until browned. Add the garlic and cook for 1 minute more. Add the pine nuts, cream and 2 tbsp of the olive oil and stir until combined. Remove from the heat and season to taste.
Heat the grill. Divide four pasta squares between four shallow flameproof pasta bowls, cover with 1 heaped tablespoon of the mushroom mixture. Repeat the layering twice, finishing with some of the mushroom mixture. Drizzle with a little more olive oil and scatter over the grated parmesan. Put the bowls under the grill for 1-2 minutes or until the cheese has melted. Serve hot or warm