Lasagne alla Carbonara

Name: Lasagne alla Carbonara
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 3 Large leeks (leek); 7-10 Tbsp Salt; 400 g Mushrooms; 150 g streaky smoked bacon; 150 g Parmesan cheese; 5 Eggs (size M); 250 ml Milk; 250 g Whipped cream; 1 TABLESPOON Cornstarch; 7-10 Tbsp Pepper; 1/2 bunch Thyme; 9 Lasagne sheets; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

3 Large leeks (leek)
7-10 Tbsp Salt
400 g Mushrooms
150 g streaky smoked bacon
150 g Parmesan cheese
5 Eggs (size M)
250 ml Milk
250 g Whipped cream
1 TABLESPOON Cornstarch
7-10 Tbsp Pepper
1/2 bunch Thyme
9 Lasagne sheets
7-10 Tbsp Grease

Directions

1
Clean, wash and cut the leek into thin strips or rings. Cook the leek in a large pot with boiling salted water for 2-3 minutes. Drain the leek in a sieve, rinse with cold water and drain.
2
Clean and clean the mushrooms and cut them into pieces. Dice the bacon and let it drain in a pan without fat for about 2 minutes. Add the mushrooms and fry for another 3 minutes while turning. Grate parmesan finely. Mix 100 g cheese, eggs, milk, cream and starch.
3
Season egg cream with salt and pepper. Wash the thyme, dab dry and, except for something to garnish, pluck leaves from the stalks. Stir the leaves into the egg cream. Remove approx. 75 g mushroom-bacon mixture and put aside.
4
Mix the rest of the mixture into the leek. Grease an ovenproof dish (17 x 25 cm; 7 cm deep; approx. 2 litres capacity). First spread some egg cream thinly in the mould, cover with some leek mixture, then alternately layer lasagne sheets, egg cream and leek mixture.
5
Finish thinly with egg cream. Spread the rest of the mushroom and bacon mixture on top and press it on a little. Sprinkle with 25 g parmesan. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 45 minutes.
6
Remove from the oven and garnish with remaining thyme.