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.