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I'd cover it with foil for the first half an hour, then uncover and add parmesan, turn on the grill for the last 5min.
Looking forward to the mandatory slice picture.Aslo, if I leave now I should be there for brakfast, in time for reheated delicious leftovers.
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Sounds amazing! I'm a huge fan of white lasagne my family has always done a lasagne version of 'Chicken Tetrazzini'. Essentially layers of pasta, sautéed mushroom, poached chicken, slow cooked onions and a chicken stock based bechamel, it's so good!
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wow, that sounds / looks wonderful.
Assume the resturant's no longer there?
giofox
Saffronspokes
fredtc
@dancing james
Years ago there was an Italian restaurant in Putney that made Vincisgrassi a white lasagne with porcini truffle and Parma ham.
I got a pasta roller today so tried to recreate the dish, pulling bits from various recipes online. So layers of egg pasta, sauce made with porcini cream Parmesan truffle oil and forest mushrooms, Parma ham and tartufata I was given at Christmas. Waiting for other half to finish working before putting it into the oven.
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