The lasagna is an ancient dish, some traces tell that  the origins
aree Etruscan, but later the
Romans became great consumers of cd. “Lagane”
originally made of flour and water, it finds mention
in the book “De Coquinaria” of the famous Roman chef Marcus Gavius Apicius.
Over the centuries, this dish has
unchanged, down to an
maximum evolution represented by lasagna bolognese,
although each region has its customization.
Tired of the usual lasagna with meat sauce?
We say that the lasagna with meat sauce hardly tired,
however there may a number of alternatives very tasty.
For example, this was part of the
my menu of the first year.
Porcini mushrooms
combine perfectly with the slightly smoked provola,
ham and béchamel complete
the work.

Recommended wine:

Vermentino Lumi Sarticola Lambrusco,
a full-bodied wine, accurate, rich,
balanced.

And now … LIGHT THE FIRES!

INGREDIENTS:

-10 Sheets of lasagne

-400g Of ham sliced

-500g Of champignon

300g of mushrooms

-350g Of white sauce

-80g Grated Parmesan cheese

-400g Of smoked cheese

-30g Butter

-salt And pepper to taste

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Clean mushrooms with a damp cloth to
eliminate the excess land.
Cut them and put them in a pan with a knob of butter,
sauté, add salt and pepper, pour into a bowl.
Cut the ham and add to mushrooms.
Cut the diced provolone.
Blanch the lasagna sheets in boiling salted water
for 2 minutes, drain and roll it
on a clean cloth.
Grease a baking dish, cover with the four sides
4 sheets of lasagna, leaving a part out
from the edge in such a way
that in the end you can close
forming a trunk.
Cover with the filling of mushrooms,
sprinkle with cheese and with nappa
the white sauce, repeat until
all ingredients are used.
Can close the four flaps,
sprinkle the surface with the white sauce,
Parmesan and some butter.
Bake at 210 ° for about 20 minutes,
let stand and serve.

Et voilà..different lasagne !