Wild Mushroom Lasagne with Parmesan Cream Recipe

Preheat the oven to 375°F (190°C).

In a pan, heat the olive oil and butter over medium heat. Add the garlic and onion, and sauté until softened.

Add the sliced mushrooms to the pan and cook until they release their liquid and start to brown. Season with salt, pepper, and dried thyme.

In a separate saucepan, melt the butter over medium heat, then stir in the flour to make a roux. Cook for 1 minute.

Gradually whisk in the milk, then bring to a simmer. Cook until thickened, stirring constantly.

Remove the saucepan from the heat and stir in the grated Parmesan cheese until melted and smooth.

Spread a thin layer of the Parmesan cream sauce on the bottom of a baking dish. Top with a layer of lasagne sheets, followed by a layer of mushrooms. Repeat the layers, finishing with a layer of Parmesan cream sauce.

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the lasagne sheets are cooked through and the top is golden brown.

Let the lasagne cool for a few minutes before serving.