LASAGNA WITH SAUTEÉD MUSHROOMS, BACON AND SCAMORZA (X6)
- 400 gr lasagne
- 1,2 kg mushrooms
- 2 cloves garlic
- Fresh parsley
- 300 gr pancetta tesa or guanciale
- 350 gr scamorza
- Parmesan cheese
- 1 liter of milk
- 100 gr butter
- 100 gr flour
- Olive oil, salt, pepper
Mince the garlic and fry it on a large pan with two spoons of olive oil.
Once brown, add the mushrooms, previously sliced. Cook them on high fire, mixing continuously, until they get brown and crunchy. Add salt and pepper to bring to flavor and finally some thinly chopped fresh parsley.
Set aside. Cut the bacon in small stripes and fry them on another pan at medium fire. Once nice and crunchy, mix them together with the mushrooms.
At this point you can start preparing the besciamella sauce.
Melt the butter in a pot on low fire and, only when the butter is completely melted, add the flour. Mix using a whisk until the flour is completely absorbed.
In the meantime, warm up the milk in another pot. Start adding the warm milk on the butter and flour while whisking continuously.
Add salt, pepper and nutmeg to taste. Keep cooking on low fire, after 5/7 minutes the besciamella will start thickening up. Keep on cooking it for a couple of more minutes and then set aside.
Once you have all your ingredients ready, you can start composing the lasagna.
Start with a thin layer of besciamella on the bottom of your tray, then a layer of lasagna sheets, some more besciamella, the mix of mushrooms and bacon, some scamorza (previously cut in cubes) and some grated Parmesan cheese. Continue until the lasagna sheets are finished (3/4 layers - it depends on the size of your tray). Sprinkle some extra Parmesan cheese on top of the last layer of lasagna. Cook in a preheated oven at 180°C for 30 minutes. Once ready, let it cool down for 5 minutes and then enjoy!