A recipe that requires a little bit of time but the result will be well worth it. The match of flavours: the gorgonzola cheese and bell bottom mushrooms are balanced with the Parmigiano Reggiano cheese.
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INGREDIENTS |
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Lasagne con Spinaci La Collezione Barilla |
10 |
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Whole milk |
800 |
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g |
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White button mushrooms |
300 |
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g |
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Gorgonzola cheese |
200 |
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g |
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Butter |
40 |
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g |
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Parmigiano Reggiano cheese |
40 |
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g |
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Wheat Flour |
40 |
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g |
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Diced onion |
1 |
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Nutmeg |
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to taste |
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Salt |
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to taste |
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PREPARATION |
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| 1. |
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Prepare the bechamél: melt the butter in a pot then add the flour, stirring constantly to avoid lumps, pour in the milk. Season with salt and add a touch of nutmeg, then bring everything to boil and let it cook for about two minutes. |
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| 2. |
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In a skillet brown the chopped onion with two tablespoons of oil, then add the sliced bell bottom mushrooms, a little salt and let it cook. |
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| 3. |
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Put inside the bechamél the gorgonzola cheese and let it melt; then add the mushrooms. Grease a baking pan with a piece of butter and pour on the bottom a thin layer of bechamél and grated Parmigiano Reggiano cheese. Over this first layer put one of Lasagne con Spinaci La Collezione Barilla then one again of sauce and so on until the Lasagne are finished. The last layer will be made with plenty of sauce and some more Parmigiano Reggiano cheese. Cook it in the oven at 200/220 °C for about twenty minutes. Let rest another ten minutes before serving. |
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CHEF'S NOTE |
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If you decide to use frozen mushrooms in this preparation revive them in a pan with a spoonful of butter before adding them in the bechamél sauce.
If you'd like to prepare the Lasagne ahead of time dip them in boiling salted water for three minutes, then cool them off in cold water and dry them before using them as directed. |
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For this sweet tasting dish we suggest a red, medium-bodied aromatic wine such as a Cabernet Franc Veneto or a Barbera d'Asti. |
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