- Homemade lasagna or Lasagna ready
- Homemade besciamella
- 100 gr Granella di pistacchio di Bronte
- 400 gr mushrooms
- 250 gr asparagus
- Parmigiano Reggiano ( grated)
The lasagna box says that the pasta is ready to be put in the oven. I always like to cook it just for a couple of minutes so that it stays extra soft. Lay them on a cotton table cloth.
I like the lasagna very tasty so I normally do 7 layers. So you should calculate more or less 21 pieces of lasagna.
You can buy the besciamella or also make it your self at home, which is my favorite option.
In the meantime, cook mushrooms and asparagus together ( cut into pieces) together with some garlic and a bit of extra virgin olive oil.
For at least 15 minutes.
Then dice the scamorza, grate the parmigiano.
Get ready to start the layers. This is how I do, but you can definitely choose how to do it.
Put some extra virgin olive oil at the bottom of the baking tray.
Then lay the 3 layers of pasta. Add the besciamella, mushrooms and asparagus, scamorza, parmigiano and the pistacchio.
Repeat 7 times.
Preheat the oven at 180degrees and then cook for 30 minutes.