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Lasagne with Porcini Mushrooms
Makes 4-6 Servings
*2 ounces dried porcini mushrooms
*6 cups milk
*5 tablespoons butter
*3/4 cup flour
*Sea salt and freshly ground black pepper to taste
*1 cup Parmigiano cheese, grated, divided
*4 tablespoons extra virgin olive oil
*2 cloves garlic, chopped
*1 1/2 tablespoons fresh parsley, chopped
*1 package Barilla Oven Ready Lasagne
1Soak mushrooms in warm water for 30 minutes.
2Preheat oven to 375F degrees.
3Bring milk to a boil in a medium saucepan.
4Melt butter in a separate saucepan; stir in flour and cook for three minutes. Add milk to flour/butter mixture. Stirring constantly, simmer the bechamel sauce for three minutes. Season with salt, pepper and 3/4 cup of grated cheese.
5Saute oil and garlic in a skillet over medium heat. Add drained and chopped mushrooms; saute for three minutes.
6Add mushrooms and parsley to the bechamel sauce.
7Layer lasagne sheets in a 9"x13" baking dish starting and finishing with sauce. Sprinkle with remaining cheese.
8Bake for 35 minutes.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes

Recipe courtesy of Barilla. Visit for more authentic Italian recipes and entertaining ideas.