The other day when I was listening to a radio programme on my mp3 while stumbling along a path in the woods with my dog, I was suddenly struck by how lucky I am, as a woman, to have been born when I was, obviously I intend the Western part of the world and maybe even only Europe. I realize that it has been building up over the last couple of weeks because for some strange reason I have been listening to a lot of programmes where they have talked about the fights that women had to go through in order to be where we are now and even though we all know that there are still a lot of gender discrimination (and that includes men as well), the courage of these women of the past who fought for our rights make me quite grateful to them. And I am not only talking about the suffragettes fighting for voting rights and more fundamental rights, I also include the fight for the right to have short hair, not to wear corsets and figure enhancing contraptions, the right to further studies, paid maternal – leave well the list would never end if I mentioned them all so I let you fill in the rest and hope that you will send a thought to these incredible women, known and unknown.

Small Lasagne Starters With Mushrooms and Ricotta

So let us celebrate them with this starter (or primo if you feel like it but they are a bit small), instead of one big dish of lasagne, I have turned it into small servings that are perfect to begin a meal with now when the chill winds are blowing.

Small Lasagne Starters With Mushrooms and Ricotta

4 servings

fresh pasta in sheets, enough to make 8 small and 8 bigger circles. You can also use dried ons and cut the circles after cooking them.
250 g/ 8,8 oz mushrooms, I used pioppini mushrooms
1 small onion
1 tsp fresh rosemary, finely chopped
3 tblsp (heaped) fresh ricotta
3 tblsp fresh cream or milk if you want
parmesan cheese, freshly grated
extra-virgin olive oil

– Take a muffin pan or use double paper cup cake forms and then you need to find one glass that fit the lower part and one that fits the upper part/opening of the forms. Cut out 8 smaller circles and 8 bigger ones and put aside.
– Chop the onion and the mushrooms and fry them gently in a little olive oil together with the rosemary. If you want, put aside a few mushrooms to use as garnish later on.
– Mix ricotta, 2-3 tblsp parmesan and cream, add a little salt and stir well.
– Cook the pasta circles.
– Grease the forms and start layering the lasagne: put a small pasta circle in the bottom and then cover it with a layer of mushrooms. Put a small amount of ricotta on top and sprinkle with parmesan. Put another small circle on top of that and press gently, now repeat the layers until you have filled the forms with 4 layers.
– Bake in a pre-heated oven (200°C/390°F) for 10-15 minutes.
– Let them cool down a little before you gently take them out of the forms.

Small Lasagne Starters With Mushrooms and Ricotta

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