This is a long recipe, but if you decide to cook with other people, you will realize how fun and enjoyable it is: with some friends you could share all the costs and prepare lasagna for everyone. Then you can keep them in the freezer before cooking. I promise: working together will allow you to go faster and feel happy.
On the other hand, when you have to prepare everything by yourself, you can choose to divide the recipe in two parts: one day you can prepare béchamel and mushrooms and in the day after you can prepare the pasta and cook lasagna. Everything will be easier and more pleasant.
Because, remember, your emotional state is as important as the quality of the ingredients you use in the kitchen; indeed your recipe will be really special if you will have cooked with joy and happiness 😉
Ingredients (8 people):
for the béchamel:
- Almond milk 1lt
- Oil 2,4 oz
- Flour 2,4 oz
- 2 envelops of saffron powder
- Salt q.s.
For the mushrooms:
- Champignons 14,10 oz
- Dried porcini mushrooms 0,7 oz
- 1 clove of garlic
- Extra virgin olive oil q.s.
- Salt q.s.
for the dough:
- Flour 14,10 oz
- 1 egg
- Chards 17,6 oz
- Let’s start with béchamel: in this recipe I’ve chosen to substitute cow’s milk with a vegetable drink and butter with oil, for a lighter preparation.
- Heat the almond milk in a saucepan.
- In a pot toast the flour with the oil, mixing with a whisk; gradually add the warm milk and continue mixing.
- When the mixture reaches the boil keep on stirring until thickened; remove from the heat and salt to taste; add saffron and color béchamel.
- Switch to mushroom preparation: soak dried porcini mushrooms.
- Wash the champignons and cut them; squeeze and mince porcini; in a pan put two tablespoons of oil and a finely chopped garlic clove; cook the mushrooms with some parsley; add salt as you like.
- Now prepare the dough: wash chards; cook them in boiling water; when cooked, cool and squeeze well.
- In a bowl put the flour, add the egg and about 7 oz of boiled and chopped chards; start to knead, helping yourself with a spoon; if the dough is too hard, add some water.
- Now transfer the dough on a floured kneading surface and work by hand until you obtain a homogeneous and elastic mixture; let it rest for about 15 minutes.
- Take a piece of dough and begin to roll it out until it reaches a fairly thin thickness: with my Imperia machine, I reach the penultimate measure by passing the dough twice; it also depends on the tool you have available.
- In a large pot, bring the water to a boil and add a handful of salt; after cutting the dough into rectangles, cook a few at a time for about 1 minute.
- Let them drain and put them aside.
- Preheat convection oven at 356F.
- Now create the different layers of lasagna; start with some béchamel at the bottom of the mold, then proceed with pasta, again with béchamel, mushrooms and Parmigiano Reggiano; go on to create 4 layers, ending with béchamel, mushrooms and cheese.
- Cover with baking paper and alluminium foil and put in oven for 20 minutes.
- Remove the baking paper and the foil and cook for other 15/20 minutes until a nice crust has formed on the surface.
- Serve with a béchamel splash on the bottom of the plate; it’s a nice effect, but remember to make splashes on a washable surface 🙂