Wild mushroom lasagne with a parmesan cream recipe | Good Food

Ingredients

• 1 tbsp olive oil
• 600g wild mushrooms
• 50g unsalted butter plus extra knob for frying
• 50g flour
• 500ml milk
• 2 egg yolks
• 25g gruyère or vegetarian alternative, grated
• 25g large sheets fresh cheddar or vegetarian alternative, grated
• 3 3 large sheets fresh pasta (about 12 x 20cm), cooked
• 200ml double cream
• 100g butter
• 50g parmesan or vegetarian alternative, grated
• a little milk
• 3 mixed peppers peeled, deseeded and thinly sliced
• olive oil for frying