EN IT FR

LASAGNA WITH MUSHROOMS

EASY

4 PERSON

40 MINUTES

FIRST COURSE

Share on FacebookPin on PinterestTweet about this on TwitterGoogle+

INGREDIENTS

  • 250 g of fresh lasagna
  • 100 g of Sterilgarda béchamel
  • 300 g of porcini mushrooms
  • 2 mozzarella
  • 50 g of Parmesan cheese
  • Olive oil
  • Salt and pepper
  • 1 clove garlic

PREPARATION

  • Clean the mushrooms and cut them into small pieces, place in pan with olive oil the garlic, cut into slices, brown it and add the mushrooms with salt and black pepper, or chili.
  • Allow to brown the mushrooms for good
  • Pour a bit 'of white sauce in the pan, I can put some sheets of lasagne, without overlapping, cover with sauce and a little' of mushrooms, parmesan and mozzarella, and then again the sheet of lasagna, even white sauce, mushrooms, mozzarella and Parmesan proceed so until you finish the dough, the last layer of dough is well covered with bechamel cheese, and mushrooms.
  • Put in oven at 200 ° C for about 25 minutes.

PREPARE THIS RECIPE WITH:

Sterilgarda Ricotta

Typical Italian product, the Ricotta Sterilgarda is an excellent ingredient for tortellini, cheese cakes and other dishes.
No preservatives.

Ricotta Sterilgarda 250 g

CONSIGLI E CURIOSITÀ

The cottage cheese comes from the Latin word “recoctus”, or in-cooked: the ricotta is, in fact, the product of the manufacture of Pecorino or Caciotta and the term was coined referring to the heat treatment to which the whey is subjected after the production of cheese: the whey is heated above 80 °, at which occurs the coagulation of proteins contained in it.