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Ingredients
- 20 x unpeeled clv garlic
- 2 Tbsp. extra virgin extra virgin olive oil
- 15 gm dry porcini mushrooms
- 5 x shallots or possibly button onions finely minced 700g lean chopped meat
- 175 ml red wine
- 2 x level tbsp minced fresh thyme
- 1 x salt and freshly grnd black pepper
- 12 x lasagne sheets
- 142 ml carton single cream
- 2 x level tbspn sun dry tomato paste butter for greasing
- 75 gm gruyere cheese finely grated
Directions
- Put the unpeeled but separated garlic cloves in a small roasting tin with 1 tbsp oil.
- Toss to coat garlic in oil and bake on the grid shelf on the floor of the roasting oven for 10 to 15 min or possibly till soft.
- Leave to cold.
- Meanwhile put the poronl in a bowl; cover with 150ml boiling water and place in the simmering oven to soak for 20 min.
- Drain reserving liquor.
- Rinse to remove any gut; chop finely.
- Heat remaining oil in a pan.
- Add in the shallots cover and cook on the simmering plate for 3 min till soft. Transfer to the boiling plate and stir in the meat.
- Cook stirring frequently till browned.
- Add in wine mushrooms with liquor and thyme. Cook on the floor of the roasting oven for 15 to 20 min or possibly till the liquid has almost evaporated (the mix should be quite moist).
- Skin the garlic cloves and mash them using a fork to a rough paste.
- Stir into the meat mix season and set aside.
- Cook the lasagne in a large roasting tin of bolting salted water on the floor of the simmering oven for 10 to 15 min till al dente.
- Drain rinse with cool water and drain again.
- Lay the lasagne sheets flat.
- Spoon meat mix along one long edge; roll up to enclose the filing.
- Cut the tubes in half and arrange a layer of filed tubes in the base of a buttered shallow baking dish or possibly small roasting tin.
- In a small bowl mix together cream and sundried tomato paste.
- Season with pepper.
- Spoon half the tomato cream over the filed tubes and sprinkle with half the cheese. Arrange the remaining tubes on top and cover with remaining tomato cream and cheese.
- Cover dish with foil and bake in the roasting oven for 10 to 20 min.
- Uncover and bake for a further 10 min or possibly till lightly browned and bubbling.
- Serve at once.
- To save nine you can buy ready to use cannelloni tubes instead of using lasagne.
- aga tip: to cook lasagne sheets place one layer of pasta sheets in a roasting tin cover with a layer of foil then add in a second layer of pasta sheen. The foil will prevent the pasta sheets sticking together. Pour over a kettle of boiling water and using a spoon press the pasta down to submerge. Dont be put off by the number of garlic cloves. Roasted whole garlic has a mild sweet flavour.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 6 servings | |
| Calories 176 | |
| Calories from Fat 117 | 66% |
| Total Fat 13.23g | 17% |
| Saturated Fat 5.88g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 54mg | 2% |
| Potassium 114mg | 3% |
| Total Carbs 4.69g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.35g | 0% |
| Protein 4.98g | 8% |
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