by Chef Marvin Gauci
Take this list with you to any of our 8 supermarkets:
Cut each lasagne sheet into 3 squares and cook according to packet instructions.
Drain the mushrooms and the peppers and cook in a preheated pan with the bacon and shallots. No oil needs to be added since the mushrooms already have oil.
Roughly chop the cashews and toss them into the pan. Sprinkle with dill.
Pour the fresh cream into the pan, stir well and allow to reduce to a thick sauce.
Place a sheet of pasta on a plate and top with the sauce. Layer another two sheets of pasta with sauce and finally grind some fresh pepper over the dish and serve with a squeeze of balsamic cream.