1. Filling: 2. Melt butter in a saucepan on low heat. Add the chopped shallot and cook gently until soft but not browned. Add the soaked morels, mushrooms and parsley. Add the cognac (or marsala) and the whipping cream. Cook on low heat for five minutes. Take off the heat and add the parmesan. Keep warm. 3. Lasagne sheets: 4. In the meantime cook the lasagne sheets according to package instruction in salted water. Drain well on a kitchen towel and immediately fill with the filling. Roll up and serve on individual plates. You may want to ladle some of the filling on top of the rolls. Enjoy. ---------------------------------------------------------------------------
Nutrition
Ingredients
