There are very few dishes you can’t simplify and strip back to their essence. This is a fast and simple open lasagne that doesn’t need any time in the oven. Put the pot on for the pasta before you’ve even taken your coat off, and you’ll have dinner on the table in 10 minutes.
Heat a large frying pan and add a dash of oil. Season the mushrooms with salt and pepper and start to sauté them, adding the garlic after 2 minutes and the leek a minute later. Cook for 6–8 minutes until the leek is soft and the mushrooms are colored on the outside. Taste and adjust the seasoning.
Add the stock and boil for 5 minutes until reduced by half.
Meanwhile, cook the lasagne sheets in a large saucepan of boiling salted water for 4 minutes or until just al dente.
While the lasagne is cooking, add the cream to the frying pan and simmer for 2–3 minutes to reduce a little.
When the lasagne sheets are cooked, drain and add to the pan with the sauce, stirring until well coated. Turn off the heat, add the tarragon leaves, and allow to sit while the bread toasts.
To prepare the bruschette, preheat a grill pan or the broiler. Rub the slices of ciabatta with olive oil and the cut side of the garlic clove and toast for 1–2 minutes on each side until golden brown.
To serve, spoon the lasagne and mushroom mixture onto serving plates, layering them up attractively. Serve the toasted bruschette slices on the side.
HOW TO COOK LASAGNE WITHOUT STICKING
Simply bring the water to a rolling boil and then gently tilt the pan from side to side as you add the lasagne to stop the sheets from sticking. Allow it to simmer gently until al dente. To test if it is ready, nip it between your fingers. If you can feel them meeting in the middle, it is perfectly al dente.