In the southern France riviera region, the food and the culture is very similar to the italian, which is very geographically close. Here is a recipe for a Southern France and Italian lasagna with porcini mushroom and gruyère cheese, where unlike in other recipes, each plate is prepared individually.
A bit of Pernod or Ricard also certainly will help create this southern France mediterraneanian feeling...
1 pound egg lasagna noodles,
40 g of flour,
2 bulbs florence fennel (not to be confused with the spice called fennel,
this is harder to find),
600 grams of porcini-type, edible mushrooms; if unavailable use portabella,
3 shallots,
1/2 pound Gruyere cheese,
a sprig of thyme,
2 cups dry white wine,
1 cup cream,
3/4 cup vegetable stock,
some Pernod, sambuca or any good anise liqueur, to your taste
extra-virgin olive oil,
butter,
salt and pepper.
I-We start the recipe
Cook the shallots in one tablespoon of butter and 2 tablespoons of oil,
mix in the chopped fennel; pour in 1/2 cup Pernod, add the porcino mushrooms and saute
everything for 5 minutes. Add salt, pepper and season with thyme.
II-The béchamel sauce
Prepare a béchamel sauce with 2 tablespoons of butter, flour and the hot broth (instead of milk), dilute with the white wine,
cook for 10 minutes, then incorporate the cream.
Add salt and simmer for 2 minutes, pepper and half the cheese.
III-Assembling the individual lasagnas
Preheat the oven to 350° F.
Boil your dry lasagna noodles for 6 minutes in boiling salted water and then drain well.
Forming the lasagna slices, since we wont ever be cutting them you need to pay
good care at creating a regular and nice shape; which shape, of course,
will disintegrate a bit with baking.
Line the bottom of 4 oven-safe plates (you will be serving this dish on those plates) with a little sauce, cover with a layer of lasagne, one of the other vegetables and sauce. Continue in the same way until
depletion of all ingredients, cover with remaining sauce and cheese and leave a
knob of butter on each slice. Brown in a preheated oven for 10 minutes, or until
each top has a nice 'au gratin' finish. Let stand for a few minutes before serving.
Serves 4 persons. Serve immediately.