Open Lasagna of Mushrooms, Pine Nuts, and Thyme from Leite's Culinaria

Name: Open Lasagna of Mushrooms, Pine Nuts, and Thyme from Leite's Culinaria
Ingredients: 7 ounces (2 medium) fresh lasagna sheets; 3 tablespoons unsalted butter; 1 tablespoon olive oil, plus more for drizzling; 10 ounces assorted mushrooms, such as cremini, portobello, or shiitake, thickly sliced (about 3 1/2 cups); 2 bacon slices, cut into similar size pieces as the mushrooms; 2 cloves garlic, thinly sliced; 1 tablespoon fresh thyme leaves; 1 really quite heaping tablespoon pine nuts, lightly toasted; 1/4 cup heavy cream; Salt and freshly ground black pepper, to taste; 1/3 cup roughly shredded pecorino cheese, plus more to taste

Open Lasagna of Mushrooms, Pine Nuts, and Thyme from Leite's Culinaria was pinched from <a href="http://leitesculinaria.com/66540/recipes-mushroom-lasagna.html" target="_blank">leitesculinaria.com.</a>

INGREDIENTS

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7 ounces (2 medium) fresh lasagna sheets

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3 tablespoons unsalted butter

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1 tablespoon olive oil, plus more for drizzling

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10 ounces assorted mushrooms, such as cremini, portobello, or shiitake, thickly sliced (about 3 1/2 cups)

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2 bacon slices, cut into similar size pieces as the mushrooms

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2 cloves garlic, thinly sliced

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1 tablespoon fresh thyme leaves

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1 really quite heaping tablespoon pine nuts, lightly toasted

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1/4 cup heavy cream

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Salt and freshly ground black pepper, to taste

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1/3 cup roughly shredded pecorino cheese, plus more to taste

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