Porcini mushroom and smoked ricotta lasagne

Preparation time:40 mins


A unique tasting recipe thanks to Well Bouillon


  • 300g precooked lasagne sheets
  • 400ml milk
  • 70g 00 flour
  • 70g butter
  • 150g porcini mushrooms
  • 1 clove of garlic
  • 150g grated smoked ricotta
  • 50g grated cheese
  • Well Granulated Bouillon N. 9 Porcini Mushrooms
  • Well Cooking Base N.12 White Roux
  • Salt, pepper and nutmeg
  • Extra virgin olive oil


Prepare a bechamel sauce by combining the butter and flour in a warm pan Add the cold milk and bring to the boil. Season with Well Granulated Bouillon N. 9 Porcini Mushrooms, salt, pepper and nutmeg. Simmer for 5 minutes and thicken with Well Cooking Base N.12 White Roux.
Clean and cut the porcini mushrooms, then toss them in a pan with the garlic and chopped parsley. Remove the clove of garlic.
Take a baking dish and pour in a thin layer of bechamel, layer a sheet of pasta on top, put another layer of bechamel, cover the top with the mushrooms, grana cheese and smoked ricotta.
Repeat the procedure 4 times and with the final layer cover only with ricotta and grana cheese.
Cook in a pre-heated oven at 200C for 20 minutes. Leave to rest in the oven for a few minutes before serving.