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1 hour
Tasty lasagne with Porcini mushrooms flavored with summer truffles
A first course of the Italian tradition that combines the authentic taste of Porcini mushrooms with the unmistakable aroma of truffles for an incredible result.
INGREDIENTS
- Dry lasagna 250 g
- Versilfood dried Porcini mushrooms
- Parmesan cheese
- Garlic and chili
- Versilfood flavored oil with truffle
- Parsley
- Salt
- 700 ml béchamel
METHOD
Soak the Porcini mushrooms for about 30 minutes. Once ready, drain the water and gently wipe with a clean cloth. Then cook the Porcini mushrooms in a pan with a little oil, garlic and chilli pepper. At the end of cooking, add parsley to taste.
Pour the béchamel into the pan with the mushrooms and stir to mix everything.
Start making your lasagna! Put in a pan a little ‘béchamel sauce on the bottom, a layer of lasagna, a layer of béchamel sauce with mushrooms and so on until you get the last layer with béchamel sauce and plenty of grain.
Bake in the oven at 250,- then serve for 30 minutes, adding a drizzle of truffle oil.
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