Lasagnes aux cèpes

INGREDIENTS

15 to 20 sheets of lasagne
250 gr of grated parmesan
50 cl of crème fraîche
3 shallot onions
300 gr of frozen ceps (or fresh)
30 cl of white wine
Salt & pepper
20 g of butter

PREPARATION (20 min)

Cook the shallots in a frying pan with a little butter until golden.
Add the sliced ceps followed by the white wine gradually with the salt and pepper.
Reduce the wine over a low heat but not completely.
Add the crème fraîche and around 4 soup spoons of the parmesan.
The sauce needs to be runny enough to allow the lasagne to absorb the liquid; if not you can add some milk.
In a greased dish, start by placing a layer of the ceps sauce, then the lasagne, then a layer of grated parmesan. Continue doing this until you have used up all the lasagne and sauce and finish with a layer of parmesan or emmental.
Place in a pre-heated oven at 200°C (6-7) and cook for 20 to 25 minutes.
Good if not better the next day.