意式蘑菇千层面 Mushroom lasagna

煮滚水，加入盐和橄榄油，把千层面皮煮6分钟，盛出 备用。在锅里把牛油和面粉煮至混合，然后加入豆蔻粉和牛 奶，搅拌均匀成白酱。 Boil water with salt and olive oil, blanch lasagna skin for 6 minutes. Set aside. In a sauce pot, cook cold butter and flour together until mix well. Add ground nutmeg and milk slowly till boil.

另外热锅，用橄榄油把蘑菇炒熟，以百里香、盐及胡椒 粉调味。 Sauté mushrooms with olive oil, thyme and seasoning with salt and pepper. Set aside.

铺一层千层面皮，铺一层蘑菇料，然后涂刷白酱和撒入 芝士。 Place 1st layer of lasagna skin, follow by sauté mushrooms,

再盖上一层千层面皮；重复步骤至完成三层。把烤炉预热至180℃, 把千层面皮层烤 20分钟至金黄色 即可。吃时淋上少许九层塔油。white sauce, cheeses and continue same step for 3 layer. Preheat oven till 180°C, baked lasagna for 20minutes until golden brown. Take out and dizzile with some basil oil and served.

九层塔油做法：用滚水川烫九层塔后以冰水冷却；然后 和橄榄油一起以搅拌器搅拌至细滑。 To prepare basil oil: Blanch fresh basil 10 sec and cool it under ice water. Blend with olive oil until smooth and set aside until needed.