Cucina Antica - specialità italiane - condimenti per pasta

Mushroom and truffle lasagne


(for 3/4 people): 300 g lasagne 300 g béchamel 1 jar of Profumata field mushroom cream with truffle butter grated parmesan.


Cook the lasagne in boiling water. Cool in water and dry. Mix the béchamel with the Profumata with truffle. Butter a tray and arrange the pasta, béchamel and truffle mix and parmesan in layers, then another layer of pasta and so on until you have around 6/7 layers. Finish off with parmesan and some curls of butter. Bake in the oven for 30/40 minutes at 170°C.

Difficulty: Medium

Preparation time: 60 minuti

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