Pasticcio di lasagne alla saint-martin

Name: Pasticcio di lasagne alla saint-martin (Pasticcio of lasagne with cheeses and mushrooms)
Cuisine: Italy
Ingredients: 50 g/1¾ oz Parmesan cheese, grated; 100 g/3½ oz/½ cup ricotta, crumbled; 200 g/7 oz fontina cheese, sliced; 200 g/7 oz mozzarella, sliced; salt and freshly ground black pepper; salt and freshly ground black pepper; 2 tsp lemon juice; 5–6 tbsp whole milk; 125 ml/4 fl oz/½ cup double (heavy) cream; 150 g/5½ oz/generous ½ cup unsalted butter, plus extra for the dish; 150 g/5½ oz/generous ½ cup unsalted butter, plus extra for the dish; homemade lasagne made with 300 g/10½ oz Italian 00 flour and 3 eggs, or 16–18 sheets of dried egg lasagne; homemade lasagne made with 300 g/10½ oz Italian 00 flour and 3 eggs, or 16–18 sheets of dried egg lasagne; homemade lasagne made with 300 g/10½ oz Italian 00 flour and 3 eggs, or 16–18 sheets of dried egg lasagne; homemade lasagne made with 300 g/10½ oz Italian 00 flour and 3 eggs, or 16–18 sheets of dried egg lasagne; 4 tbsp olive oil; 500 g/1 lb 2 oz wild mushrooms, cleaned and thinly sliced; 1 garlic clove, finely chopped

Pasticcio of lasagne with cheeses and mushrooms

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This recipe is from Valle d’Aosta, where mushrooms are plentiful in the woods and the local cheeses are rich and sweet. Ideally this dish should be made with wild mushrooms, but if they are not in season, use chestnut (cremini) mushrooms plus 40g/1½ oz of dried porcini (which must be soaked in hot water for 15–20 minutes before use). Fontina cheese is available in some supermarkets and in most Italian delicatessens. It is by far the best cheese for this dish, although Gruyère is a good s

Ingredients

Europe
Italy
Pasta
Dinner
Main course
Baking

Ingredients

Method