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Open lasagne with autumn mushrooms, leeks, fried egg and pangrattato

This impressive Italian pasta dish is unbelievably quick and easy to make - great for an intimate dinner for two.

Ingredients

For the lasagne
For the pangrattato

Preparation method

  1. For the lasagne, heat half of the butter in a frying pan over a medium heat. When the butter is foaming, add the leek and fry for a minute or so until it starts to soften.

  2. Add the mushrooms, season, to taste, with salt and freshly ground black pepper, and continue to cook until the mushrooms have softened.

  3. Add the thyme leaves, then pour in the sherry vinegar to deglaze the pan, scraping up any browned bits up from the bottom of the pan.

  4. Add the chestnuts, then add the cream and bring the mixture to a simmer. Continue to simmer until the mixture has thickened slightly to a sauce consistency.

  5. Meanwhile, for the pangrattato, heat the oil and butter in a frying pan over a medium heat. Add the garlic and fry for 1-2 minutes, or until softened, then add the breadcrumbs and fry until golden-brown and crisp. Stir through the lemon zest and parsley and remove from the heat. Season, to taste, with salt and freshly ground black pepper.

  6. Just before serving, lower the lasagne sheets into a pan of boiling water and boil for 2-3 minutes, or until al dente. Remove from the pan using a slotted spoon and set aside to drain. Cut each sheet in half.

  7. Meanwhile, heat the remaining teaspoon of butter from the lasagne in a separate frying pan over a high heat. Crack in the eggs, one at a time, and fry for 1-2 minutes, or until cooked to your liking. Remove from the pan using a slotted spoon and keep warm.

  8. To serve, place one sheet of lasagne onto each of two serving plates. Spoon over some of the filling mixture, then top with the remaining sheet of lasagne. Spoon the remaining filling on top, then sprinkle with the pangrattato. Finish with the fried egg.

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