意式蘑菇千层面 Mushroom lasagna

【材料】
A: 千层面皮8片、橄榄油5汤匙、清水3公升、盐2茶匙
B: 面粉50克、牛油50克、牛奶500毫升、豆蔻粉适量
C: 蘑菇300克、松菇50克、百里香、盐及胡椒粉适量、橄榄油3汤匙
D: 莫扎里拉芝士茸150克、帕美森芝士茸50克
【九层塔油】
九层塔150克、橄榄油200克
【做法】
1. 煮滚水，加入盐和橄榄油，把千层面皮煮6分钟，盛出备用。
2. 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。（图1）
3. 另外热锅，用橄榄油把蘑菇炒熟，以百里香、盐及胡椒粉调味。（图2-3）
4. 铺一层千层面皮，铺一层蘑菇料，然后涂刷白酱和撒入芝士，再盖上一层千层面皮；重复步骤至完成三层。（图4-5）
5. 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。
6. 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。

【Ingredients】
A: 8pcs lasagna skin, 5 tbsp olive oil, 3 liter water , 2 tsp salt
B: 50g flour, 50g butter, 500ml milk, ground nutmeg as need
C: 300g mushroom button, 100g mushroom shitake, thyme as need, salt and pepper to taste, 3 tbsp olive oil
D: 150g mozarella shredded, 50g parmesan cheese
【Basil oil】
150g fresh basil, 100g olive oil
【Method】
1. Boil water with salt and olive oil, blanch lasagna skin for 6 minutes. Set aside.
2. In a sauce pot, cook cold butter and flour together until mix well. Add ground nutmeg and milk slowly till boil. (pic 1)
3. Sauté mushrooms with olive oil, thyme and seasoning with salt and pepper. Set aside. (pic 2-3)
4. Place 1st layer of lasagna skin, follow by sauté mushrooms, white sauce, cheeses and continue same
step for 3 layer. (pic 4-5)
5. Preheat oven till 180°C, baked lasagna for 20minutes until golden brown. Take out and dizzile with some
basil oil and served.
6. 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.