- 500gr lasagne
- 500gr fresh mushrooms
- 500ml bechamel
- Parmigiano Reggiano
- 2 garlic cloves
- Extra virgin olive oil
- Salt & pepper
Clean the mushrooms and the cut them.
Warm up some extra virgin olive oil in a pan and fry the garlic cloves. Add the mushrooms and sauté everything for 5 minutes. Season with salt, pepper and fresh parsley.
Blanch the lasagna pasta dough in hot salted boiling water for 2 minutes, drain and dry it.
In a baking pan you can start with a couple of spoons of bechamel, then you are ready to assemble your lasagna: a layer of pasta dough, few spoons of bechamel, the mixed mushrooms and some grated Parmigiano Reggiano.
Continue like this for 4 layers. Be very generous with Parmigiano on the top of your lasagna.
Cook pre-heated hoven at 180° for 30 minutes.