Vincisgrassi is a kind of deluxe lasagna that originates from the Marche region of Italy. Traditionally it uses prosciutto, porcini and truffles but this version is a bit easier on the wallet and works well with the wild garlic that is just starting to appear in our hedgerows.
For 4 as a main course
2 tbsp olive oil
1 bay leaf
400g Oyster mushrooms – “King oysters” are very good, sliced lengthways
1 garlic clove, crushed
75g plain flour
500ml hot full-fat milk
100g double cream
2 Handfuls wild garlic leaves
12 sheets fresh lasagne (or if using dried – cooked til al dente)
140g parmesan, about two-thirds finely grated, the rest shaved.
- Heat the olive oil in a large, shallow saucepan, add the mushrooms and garlic clove, and fry until soft.
- Make a béchamel in the usual way with 75g of the butter, the flour and milk – season well with salt & pepper and add the cream.
- If cooking straight away, heat oven to 200C/180C fan/gas 6.
- Grease a rectangular casserole dish (about 22 x 30cm) with the remaining butter and cover the bottom with a layer of lasagne sheets. Using a slotted spoon, layer about a third of the sauce and the mushrooms over the lasagne sheets, then scatter over a little grated Parmesan. Repeat until you have three layers of mushrooms (save some sauce in the pan), then top with a final layer of pasta. Now spread over the remaining sauce. Scatter over the remaining grated Parmesan.
- Bake the lasagne for 20-25 mins until golden and bubbling. Remove from the oven and leave for a few mins to stand. Cut into squares, scatter over the Parmesan shavings and some more chopped wild garlic.
Check out our selection of Easter Wine and Vegetarian Food pairings.