Lasagne alla carbonara

Name: Lasagne alla carbonara
Yield: 1
Ingredients: 2 Leek sticks (leek); 400 g Mushrooms; 100 g streaky smoked bacon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 Eggs; 350 ml Milk; 150 g Whipped cream; 1 TABLESPOON Cornstarch; 150 g Parmesan (piece); 3-4 Stem(s) Thyme; 7-10 Tbsp Grease; 9–12 Lasagne sheets

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

2 Leek sticks (leek)
400 g Mushrooms
100 g streaky smoked bacon
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 Eggs
350 ml Milk
150 g Whipped cream
1 TABLESPOON Cornstarch
150 g Parmesan (piece)
3-4 Stem(s) Thyme
7-10 Tbsp Grease
9–12 Lasagne sheets

Directions

1
##Leek## Clean, wash and cut into thin rings. ##Clean mushrooms##, wash and quarter them if necessary. Dice bacon and fry it crispy in a pan without fat. Add the mushrooms and fry them for about 5 minutes while turning. Add leek and
2
Fry for 2-3 minutes. Season to taste with salt and pepper
3
Whisk eggs, milk, ##cream## and starch. Season with salt and pepper. Grate parmesan. Wash thyme, dab dry and chop. Stir thyme and parmesan, except for 2 tablespoons, into the egg cream.
4
Grease a rectangular casserole dish. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Spread some egg cream thinly on the bottom of the mould. Alternately layer lasagne plates, leek mixture and egg cream.
5
Finish with lasagne and egg cream and sprinkle with 2 tablespoons of parmesan. Bake in a hot oven for about 45 minutes.