It’s about 4 p.m. approx and I just finished eating my mushroom lasagna… No, I’m not having lasagne instead of bisquits with tea, I’m just getting ready for my forthcoming trip to Madrid by adapting to Spanish eating times! 🙂
I just wanted to share a super easy recipe and some pics of it, it’s about time that I go back posting recipes!

LASAGNE BIANCHE AI FUNGHI PORCINI (white porcini mushroom lasagna)

150/200 gr dry lasagna
300 gr fresh (or frozen) porcini mashrooms
2 garlic cloves (whole)
Bechamel sauce (if you’re using “cook in the oven” lasagna you need 1 litre of soft bechamel, 1 litre milk, 50 gr butter, 50 gr flour, otherwise about half the milk)
30 gr butter
Parmesan cheese
Mozzarella (I use mixed bufala & cow)

Cut the porcini in smallish lices and sautee them in a pan with the butter and garlic, leave them a bit saucy. Reserve.
Make the bechamel sauce. Reserve
Cut the mozzarella in small cubes. Reserve
Grate the parmesan. Reserve

Make the lasagna (as you usually do or read the instructions on the package!).

lasagna-primaPreheated oven 200C for 20/25 minutes.

lasagna-dopoLet rest for 5/10 minutes minimum (it makes it easier to cut it without it going messy and anyway you don’t want pure hot lava in your mouth!).
ENJOY!