Mushroom lasagna: the recipe for the first creamy Easy Gourmet dish
The Mushroom Lasagna I am a first fall class rich and flavorful prepared for us by Chef Michele Ghedini for the Address Book Easy Gourmet. An easy recipe ready in a short time, excellent to prepare for Sunday lunch or for a special occasion. To achieve this, Chef Ghedini prepared the fresh egg pastaby making fresh lasagna, which will be stuffed with mushroomsbechamel and grated parmesan cheese. After baking, you will have a creamy and irresistible mushroom lasagna.
In our recipe, we used i Mushrooms of Parisbut you can also use i porcini mushrooms or a mixed mushroomsand you can also use them frozen food, subject to availability. As for egg pasta, on the other hand, if you don’t have time to prepare it at home, you can also buy fresh lasagna from the supermarket fridge or dry lasagna: in this case you won’t have to blanch before use. You can also enrich the preparation with soft cheese or diced mozzarella or with grain oh crumbled sausageif you don’t want to make a vegetarian dish.
There are many mushroom recipes you can make, from simple and tasty starter ideas to side dishes, all worth trying.
Ingredients
For filling
Extra virgin olive oil
For the fresh pasta
Extra virgin olive oil
How to make mushroom lasagna
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Step 1
Prepare the egg pasta by mixing the flour, eggs, salt and oil, knead well to obtain a cooked dough and leave to rest for 30 minutes in the refrigerator. Meanwhile, cut the mushrooms 1 and sauté them in a pan with the garlic and sage for about 10 minutes, salt them halfway through cooking 2when they are ready, season them with chopped parsley 3.
Prepare the egg pasta by mixing the flour, eggs, salt and oil, knead well to obtain a cooked dough and leave to rest for 30 minutes in the refrigerator. Meanwhile, cut the mushrooms 1 and sauté them in a pan with the garlic and sage for about 10 minutes, salt them halfway through cooking 2when they are ready, season them with chopped parsley 3.
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Step 4
Make the béchamel by mixing the butter and flour 4when it is golden add the milk and mix with a whisk, salt and season with nutmeg or a spice of your choice, it will be ready to boil 5. Roll out the dough and create rectangular sheets of about 30 cm on each side, blanch them in salted water 6 and immediately after put them in cold water to stop the cooking, then pat the leaves with a cloth to dry them
Make the béchamel by mixing the butter and flour 4when it is golden add the milk and mix with a whisk, salt and season with nutmeg or a spice of your choice, it will be ready to boil 5. Roll out the dough and create rectangular sheets of about 30 cm on each side, blanch them in salted water 6 and immediately after put them in cold water to stop the cooking, then pat the leaves with a cloth to dry them
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Step 7
Compose your lasagna by sprinkling a baking dish with béchamel, cover with the dough, another layer of béchamel, put the mushrooms and sprinkle with grated cheese sevencontinue like this until the last layer, completing it with béchamel and lots of cheese 8. Bake at 190°C for about 25/30 minutes, when ready let them cool for a few minutes. Your lasagna is ready 9.
Compose your lasagna by sprinkling a baking dish with béchamel, cover with the dough, another layer of béchamel, put the mushrooms and sprinkle with grated cheese sevencontinue like this until the last layer, completing it with béchamel and lots of cheese 8. Bake at 190°C for about 25/30 minutes, when ready let them cool for a few minutes. Your lasagna is ready 9.
storage
You can keep the mushroom lasagna in the fridge for 1-2 days inside an airtight container. Heat them in the oven or in the microwave for a few minutes before enjoying them.
