Lasagna with honey mushroms and courgettes

  • 난이도


  • 350 g Lasagna n° 502
  • 450 g honey mushrooms
  • 300 g small courgettes
  • 200 g ricotta
  • 1 shallot
  • 1 small bunch of parsley
  • 1 clove garlic
  • 6 tbsp De Cecco Extra Virgin Olive Oil Il Pregiato"
  • 40 g Butter
  • 4 tbsp grated Parmesan cheese
  • salt and pepper"
Lasagna n° 502


Clean and rinse the mushrooms then blanch them in boiling water, once drained chop them coarsely.Top and tail the courgettes, cut them into strips, chop the shallot and crush the garlic. Wash and finely chop the parsley.Golden the clove of garlic in a saucepan with 4 tbsp of olive oil, add the mushrooms, brown for 2-3 minutes and season with a pinch of salt and pepper.Put the rest of the oil in another pan, add the shallots and fry until soft, then add the courgettes, brown and season with salt and pepper.After 2-3 minutes, remove the garlic and sprinkle with some parsley. In a bowl fold in the ricotta with a bit of salt and pepper, the grated parmesan and the courgette and mushroom mixture.Cook the Lasagne, a few layers at a time, in plenty of boiling salted water for 5 minutes, drain and submerge them in cold water and dry them on a tea towel.Grease an oven-proof dish, place a layer of Lasagne in it, spread some ricotta sauce over it, cover with a layer of Lasagne and keep repeating this process until you finish the ingredients, finishing with a layer of Lasagne, brushed with melted butter.Put the oven-proof dish into a preheated oven at 180 °C, cook the Lasagne for 20 minutes until they are au gratin.Remove them from the oven, garnish with the rest of the mushrooms and parsley and serve warm.