Updated: Nov 6
Preparation: Vincisgrassi Lasagna – prep is for 2 servings – adjust as needed for 4 or 6.
2 Filotea Lasagne Sheets
15 grams of dried porcini mushrooms
7 oz of boiled water
2 Tbsp Extra Virgin Olive Oil
1 clove garlic, crushed
Package of prosciutto, chopped
Fresh wild mushrooms, cleaned and chopped
½ cup white wine
1.5 cup Bechamel Sauce
1 cup Parmesan cheese, grated
salt and pepper to taste
1. Bring water to the boil, then take off the heat add the dried porcini and let infuse for about 1 hour. Strain, RESERVING the porcini water and chopping the mushrooms.
2. Preheat oven to 350° F.
3. Cook the garlic in EVOO until fragrant but not browned.
4. Add the prosciutto, the rehydrated chopped porcini and continue cooking for 2 minutes on medium heat (careful not to let the garlic burn).
5. Add the fresh mushrooms and cook for 3 minutes.
6. Pour over the white wine. Turn heat up and allow the wine to cook off, then pour over the porcini-infused water.
7. Let simmer 10 minutes to reduce the liquid slightly, then pour in about three-quarters of the bechamel sauce, saving the rest for later. Stir to combine then set aside. Adjust seasoning.
8. In a small casserole dish (8” x 8” or 9” x 12”), place about a ¼ of the mushroom sauce on the bottom of dish. Cover with dry lasagna sheet, layer another ¼ of mushroom sauce, followed by about a fourth of grated parmesan sprinkled over the layer. Continue layering pasta, sauce and Parmesan until you reach the top.
9. After layering sauce on the top and the parmesan, pour over the remaining bechamel sauce, followed by the last quarter of the grated Parmesan.
10. Bake for 20-25 minutes, just enough to see the sauce bubbling around the edges and a browned crisp top.