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Sun dried Tomatoes

Tomato Passata sauce, part 1

Tomato Passata sauce, part 2


white lasagna

This weekend, we had friends staying with us, two Italians, 1 English and 1 Irish . They came for the aperitivo  and  we enjoyed the evening outside in the garden . Yes, because the sun has finally arrived, it’s hot! So thinking about this combination of guests I thought it could be appropriate to prepare  a nice lasagna for dinner. The lasagna never disappoints anyone! It ‘s a dish you can prepare in the morning, even  days before, if you plan to freeze it. Then when the time is right it  goes straight in the oven. Done. So for my guests  I chose to make a white lasagna, just to change from the classic one with tomatoes . But the news was this: instead of putting the mozzarella cheese and béchamel ( plus parmesan), I found this delicious cheese called Stracciatella. Stracciatella is the heart of Burrata cheese. Ok for those who do not know what is the Burrata, now I will explain  . Burrata is a delicious cheese that comes from southern Italy. It looks like mozzarella, but the inside is very soft and stringy, because there is also cream. So something great, Buonissimo! So I decided to replace the béchamel and mozzarella with Stracciatella (the heart of Burrata), I then added a little of Gorgonzola  cheese to give it a stronger flavor. Honestly, I also put a couple of tablespoons of Parmesan cheese, because they are always good … …. (Ok not really light!!!) Any way, the lasagna that I  prepared  was for 8 people , just in case.So we would all have a decent portion.  Or so I thought until one of our Italian guest  ,asked “ please could I have some more” . more!!!!

Serves 4
4 sheets of fresh lasagna
4 sausages
500 grams of Porcini mushrooms (fresh or frozen)
1 cup peas (fresh or frozen)
2 cloves garlic
2 Chilies
100 grams Gorgonzola
250 grams Stracciatella
3 tablespoons grated Parmesan cheese
Evo Oil
Chopped fresh parsley
1/3  glass of wine
How it works:
In a frying pan cook in evo oil the garlic and chopped chilies  . Combine the sausage, break into small pieces with a fork. Cook for 3 or 4 minutes and add the wine. When the wine has evaporated add peas and mushrooms. Cook for 10 minutes, until the  liquid has evaporated a bit ‘. Add parsley and salt. Turn off the heat. Add cheeses and mix well. In the oven tray pour at the base a couple of tablespoons of sauce. Lay over 1 sheet of lasagna. Pour more sauce on top and lay over another  sheet of lasagna. Continue until the end of the sauce. Remembering that the last layer must be covered with sauce. Sprinkle some Parmesan cheese  over the top. Bake at 200 degrees for 30 minutes.

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