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Ingredients
Preparazione
- 200 g di Parmigiano Reggiano, a pezzi (2 cm)
Funghi
- 2 rametti di prezzemolo fresco, le foglioline lavate ed asciugate
- 1 spicchio di aglio
- 30 g di olio extravergine di oliva
- 800 g di funghi champignon a fette
- 60 g di funghi porcini secchi, ammollati in acqua tiepida per 20 minuti e strizzati
- 1 cucchiaino di sale
- 1 pizzico di pepe nero macinato
Besciamella
- 1800 g di latte intero
- 150 g di burro a pezzi
- 180 g di farina tipo 00
- 1 ½ cucchiaino di sale
- 3 pizzichi di pepe nero macinato
- 3 pizzichi di noce moscata grattugiata (optional)
- 500 g di pasta secca tipo lasagne circa 20 fogli (10 cm x 20 cm)
- Nutrition
- per 1 porzione
- Calories
- 1888 kJ / 451.8 kcal
- Protein
- 20 g
- Carbohydrates
- 45.2 g
- Fat
- 24 g
- Saturated fat
- 12.7 g
- Fiber
- 3.2 g
- Sodium
- 17.3 mg
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