Lasagna with mushrooms

To prepare the mushroom lasagna, start with the béchamel. In a saucepan, heat the milk 1, in another saucepan, melt the butter over low heat, and then add the flour all at once 2. Quickly whisk to obtain a roux, a compact mixture 3.

After about 1 minute, pour the milk in a thin stream while whisking 4. Continue to cook and stir until the béchamel becomes creamy. Then turn off the heat, season with salt and nutmeg 5, stir and let it cool, covering with plastic wrap in contact 6.

At this point, move on to the How to Clean Porcini Mushrooms. Porcini and button mushrooms should be cleaned the same way. Scrape the dirt off the stem 7, then wipe the surface with a cloth 8. If they are very dirty, you can briefly rinse them under running water and pat them dry very carefully. Slice the porcini mushrooms 9,

then the button mushrooms 10. Scrape off the dirt, then also slice the chanterelles 11 and the oyster mushrooms 12.

In a pan with a drizzle of oil, add the porcini and button mushrooms 13, the oyster mushrooms, and the chanterelles 14. After a moment, deglaze with white wine 15.

When the alcohol has evaporated, season with salt, pepper, fresh thyme, and cook for a few more minutes 16. Meanwhile, prepare the taleggio sauce. Clean the leek and cut it into rings 17, also cut the taleggio and move to the stove 18.

Place the cream in a saucepan and add the leek 19. Season with salt, pepper, and cook everything for about ten minutes over low heat. Once the leek is softened, turn off the heat and add the chopped taleggio 20. Stir well until it's completely melted 21.

Now that you have everything, you can assemble your lasagna. Spread a generous spoonful of béchamel on the bottom of a 8x12 inch baking dish 22. Place the lasagna sheets, thus creating the first layer 23 and continue by adding the taleggio fondue with leeks, more béchamel, and the pancetta 34.

Then add the mushrooms 25 and the béchamel 26. Repeat from the beginning, starting again with the sheets 27,

the layer of leek and taleggio fondue, the béchamel, the pancetta, and the mushrooms 28 and continue like this until you finish the ingredients. On the last layer, the surface, also add fresh thyme 29 and proceed to baking: the mushroom lasagna cooks in a preheated oven at 350°F for about 40 minutes + a few minutes under the broiler to brown the surface 30.