Green Lasagne “Alla Bolognese”
Lasagne itself is thick and hearty, and the sauce should be substantial—nothing too liquid, something with body to it. This is an unusual, rich lasagne dish—pretty enough for a party.
- ½ lb. fresh mushrooms and 4 tbsp. butter (or a 3-oz. can of sliced mushrooms cooked in butter)
- 1½ lbs. green lasagne or regular lasagne
- ½ cup sweet cream
- 1 cup ricotta (or cottage cheese)
- ¼ lb. Swiss cheese, sliced
- ½ cup grated Parmesan
- 2 tbsp. butter
Clean and slice mushrooms, and saute in butter until limp and golden. (or drain a can of sliced mushrooms cooked in butter.) Parboil green lasagne in salted water for 4 minutes. Drain.
Butter a 3-quart baking dish and put into it a layer of green lasagne. Then a dribble of cream. Then some ricotta (or cottage cheese). Then a layer of Swiss cheese slices. Then some grated Parmesan, and a layer of sauteed mushrooms. Then another layer of lasagne. Repeat the layers as before, ending up with a layer of lasagne. Dot with bits of butter.
Put into a preheated moderate oven (350 degrees F.) and bake until it puffs and bubbles (half an hour or so). Serve at once. Serves 4 to 6.
