Enjoy Rita, Giovanna and grandson Giulio make mushroom lasagna | Pasta Grannies

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese offers similar texture with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone can be more affordable while still melting well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a good substitute that is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and works well for sautéing.

Fry hot garlic cloves in olive oil; remove later.

Chop a mixture of chanterelles, oyster, black poplar, and porcini mushrooms.

Season mushrooms with salt and add a splash of white wine; let the alcohol evaporate.

Use about 300 grams of zero zero flour and 3 eggs; scramble the eggs before mixing in the flour.

Knead the dough until it doesn't take up any more flour, then continue kneading until smooth and supple; let it rest for 30 minutes.

Chop cow's milk mozzarella for the bechamel sauce; use semi-skimmed milk and add salt while it warms.

Make a roux with 80 grams of butter and 80 grams of flour, seasoned with nutmeg; add roux to the milk and thicken over heat.

Roll out the rested dough and cut into three oblongs for the lasagna; blanch them in salted boiling water for around 30 seconds.

Grease the baking dish and cover the base with some sauce; add a ladle full of mushrooms.

Drain pasta on a dish cloth and drape the sheet over the mushroom sauce mix.

Add another layer of bechamel and sprinkle in some mozzarella; add more mushrooms followed by a sprinkling of parmigiano.

Repeat the layering process twice more.

Bake the lasagna for 25 minutes at 200 degrees Celsius.

Pro the lasagna with a fork to stop it from puffing up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens