OPEN LASAGNA OF MUSHROOMS, PINE NUTS AND THYME

7 ounces (or 2 medium) fresh lasagna sheets
1/3 cup butter
1 tablespoon olive oil
3 1/3 cups sliced assorted mushrooms* (10 ounces)
2 bacon slices, cut into pieces of similar size to the mushroom slices
2 garlic cloves, finely sliced
1 tablespoon fresh thyme
1 tablespoon pine nuts, toasted
3 tablespoons heavy cream
3 tablespoons extra virgin olive oil
1/3 cup roughly shredded pecorino cheese

Bring a large saucepan of salted water to a boil. Cut each lasagna sheet into eight 3 1/4-inch squares (you will need 16 squares in total). Boil half of the pasta squares for four minutes or until al dente. Using a slotted spoon, transfer to a bowl of cold water, leave for 15-20 seconds, then drain. Lay flat on a dry dishtowel and cover with another dishtowel; it doesn't matter that the squares may have cooked to uneven sizes. Repeat this process with the remaining pasta squares.

Heat the butter and olive oil in a large frying pan. Add the mushrooms and bacon and cook over high heat, stirring often, for 3-4 minutes or until golden brown.

Add the garlic and thyme and cook for 1 minute.

Add the pine nuts, cream, and two tablespoons of extra virgin olive oil and stir until combined. Remove from the heat and season to taste

Reheat the broiler to medium-high. Put a pasta square in each of four shallow heatproof pasta bowls. Cover with a heaping tablespoon of mushroom mixture. Repeat twice more, then top with the last four pasta squares; the pasta doesn't have to be in uniform stacks, nor the piles neat.

Drizzle the remaining extra virgin olive oil over the top and sprinkle with the cheese. Place the bowls under the heat for 1-2 minutes or until cheese has melted.

Serve hot or warm.

*Use your favorite type of cap mushroom, such as chestnut, cremini, portobello or even shiitake, as long as they are no bigger than 1 1/2 inches across. To prepare, cut off the dirty end of the stalks, shake off excess soil and wipe the caps with a damp cloth.

Serves 4
Source: The Produce Bible by Leanne Kitchen