Recipe Lasagna with mushrooms and ricotta di Flavia Imperatore of 01-03-2013 [Updated on 09-08-2017]
These mushroom lasagna with ricotta was my husband's dinner the day I made artichoke lasagna, he liked it a lot so much that I made yet another version of mushroom lasagna that you will see in the next few days on the blog. This morning I am writing to you with a little more calm and good humor, yesterday, after having been to the pediatrician, we started the curette for Elisa and luckily she immediately responded positively, so much so that she managed to sleep all night and this morning we are all more rested, she is certainly not healed yet, but since she has managed to rest it is a great start. The work in the office is coming to an end, the doors are handed over to us next week, today we finish the painting of the coffee room and from Monday maybe I can resume my normal work rhythms in a new and colorful office. I greet you girls and I get to work, a kiss and good day
How to make Lasagna with mushrooms and ricotta
Clean the champignon mushrooms and cut them into slices
Fry a clove of garlic in a pan, add the mushrooms, salt, chopped parsley and cook for about ten minutes.
Lift the garlic clove and put the sautéed mushrooms in a bowl with the ricotta and grated Parmesan.
Prepare the bechamel (click here to see the recipe) and add a few tablespoons of tomato sauce to make it pink.
Blanch the lasagna sheets for a few minutes in a pot with boiling water and salt to which you have added a tablespoon of olive oil to prevent the sheets from sticking.
Lift the lasagna sheets, place them on a cloth to dry.
Cover the bottom of an ovenproof dish with a layer of bechamel then lay the first layer of lasagna and cover it with a veil of bechamel
Cover with the ricotta and mushroom mixture and cover with the slices of scamorza.
Close with another layer of lasagna, put the béchamel and then ricotta and mushrooms and smoked cheese
Finally, make up the last layer of the mushroom lasagna, covering with the béchamel and sprinkling with grated Parmesan.
Bake the lasagna at 180 degrees and cook for 30 minutes
Allow the lasagna with mushrooms and ricotta to cool then cut into slices and serve