Difficulty: Easy Time: 50 minutes Serves: 4 people     

Ingredients:

• 300g of lasagna
• 500g of béchamel sauce
• 500g of mushrooms
• 20g dried mushrooms
• 100ml of white wine
• 150g Asiago cheese
• 1 clove of garlic
• EVO oil from Le Fascine oil mill to taste
• Parmesan cheese to taste
• Butter to taste
• Sale qb
• Pepper to taste
• Thyme to taste

Preparation:

1. Soak the dried mushrooms in hot water.
2. Once they have softened, squeeze them and chop them.
3. Clean the mushrooms and slice them.
4. In a pan, heat a couple of tablespoons of Le Fascine Frantoio EVO oil with the garlic clove.
5. Add the mushrooms, the dried ones, a few thyme leaves, salt and pepper.
6. Blend with the white wine and leave to cook on low heat until it has dried.
7. Preheat the oven to 180°.
8. Cut the Asiago cheese into cubes.
9. Butter a baking pan, pour in a couple of ladles of béchamel and arrange the first layer of lasagna.
10. Continue with another layer of béchamel, mushrooms and diced cheese.
11. Sprinkle with grated Parmesan and cover with a new layer of pasta, repeating the process until you run out of ingredients.
12. On the surface of the lasagna we passed a final layer of parmesan and mushrooms.
13. Information for 30-35 minutes.

Enjoy your meal from Frantoio Le Fascine!

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