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Lasagne alla boscaiola with mushroom and cheese
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
4 servings
Aprilia
@aprilia- Ingredients
- Recipe
- Whole milk600 g
- Butter50 g
- Flour50 g
- Lasagna sheets12 unit(s)
- Bag of frozen porcini mushrooms1 unit(s)
- Parsley to taste
- Fontina d'aosta (cheese) to taste
- Toma valsesiana (cheese) to taste
- Parmesan to taste
- Nutmeg to taste
- Black pepper to taste
- Garlic Clove3 unit(s)
- Mix butter and flour in a pan over low heat. When it thickens, add the milk and stir well. Continue stirring until it has a Béchamel consistency. Add nutmeg.
- Cool the béchamel. Meanwhile, thaw the mushroom in a skillet with olive oil, parsley and minced garlic.
- Chop the fontina and take it (you can replace it with other half-cured cheeses).
- Place a layer of béchamel on a platter, with a layer of lasagna sheets on top, another layer of béchamel and then a layer of mushrooms and cheese. Repeat the steps until finished. It is important to always cover the sheets of dough with béchamel on both sides. The last layer should be béchamel and parmesan.
- Cook for 25 minutes in a preheated oven at 200 degrees.
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