The recipes

Mushroom and Gorgonzola PDO lasagne


The recipe


Fresh lasagne sheets: 250 g
Button mushrooms: 400 g
Gorgonzola PDO: 200 g
white onion
Grated Parmigiano Reggiano
Extra virgin olive oil
Salt and pepper
For the béchamel sauce:
Milk: 500 g
Butter: 40 g
Four: 40 g
Salt and nutmeg

Chop the onion, slice up the button mushrooms and brown in a pan with a couple of teaspoons of oil, salt and pepper.
Chop the parsley and add it once the pan has been taken off the heat.
Parboil the lasagne sheets in salty water and arrange on a tea towel to dry.
Now move on the béchamel: melt the butter, mixing it with the milk, flour, salt and nutmeg, taking care to prevent lumps from forming. Leave to simmer for a few minutes then turn off the heat.
In the meantime grease a baking pan with some butter and preheat a fan oven to 180°C.
Pour a thin layer of béchamel into the baking pan to prevent the lasagne from sticking and then begin with the first sheet of pasta, followed by a few pieces of Gorgonzola PDO, some mushrooms and some more béchamel.
Continue to add the layers until you have finished all the ingredients, making sure that the lasagne finishes with a layer of pasta garnished with béchamel, Gorgonzola PDO and a generous sprinkling of Parmigiano Reggiano to create a crunchy crust.
Cook in the oven for around 20 minutes, removing the lasagne when the top layer begins to turn golden.
Remove the lasagne from the oven and leave it to compact for around 10 minutes, then serve.

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