Merry Christmas everybody! For Christmas, Italians often prepare a pasta bake or lasagne, so today I thought of sharing one of my all time favourite: Porcini and Taleggio Lasagne. This has to be one of my all time favourite vegetarian lasagne! It is very easy to make and it only requires a few ingredients. Yet, the end result tastes amazing and it is very festive. These lasagne are a fantastic vegetarian option that will please the whole family on any special occasion. Even my little ones love it! Buon appetito and I wish you all the best for the festive season. Enjoy the holidays with your loved ones!

Porcini and Taleggio Lasagne

How to prepare a scrumptious vegetarian recipe: Porcini and Taleggio Lasagne!

Course Main

Cuisine Italian

Servings 4 to 6

Author Manuela Zangara

Ingredients

Porcini Mushrooms

500 gms – 1 lb. Porcini mushrooms chopped
2 garlic cloves chopped
3 tbsp extra virgin olive oil
1 tbsp parsley chopped
Salt to taste

Béchamel and Taleggio Sauce

1 lt – 34 oz. Béchamel made with 1 lt – 34 oz. milk, 100 gms – 3.5 oz. butter and 100 gms – 3.5 oz. flour, salt and nutmeg – you can find my recipe here
350 gms – 12 oz. Taleggio cheese

To Assemble

Lasagne sheets made with 200 gms – 7 oz. flour and 2 eggs – I used a little bit more than half, you can freeze the remaining Lasagne sheets
Porcini Mushrooms
Béchamel and Taleggio sauce
100 gms – 3.5 oz. Parmigiano Reggiano thinly grated

Instructions

Porcini Mushrooms

Chop the garlic cloves and put it in a non stick frying pan with the extra virgin olive oil and let it fry on a low fire for 1 minute.
Add the sliced porcini mushrooms and let them cook for 5 minutes.
Add the chopped parsley, then put the fire off and keep it aside.

Béchamel and Taleggio Sauce

Make the béchamel sauce as per my tutorial and keep it aside.
Chop the Taleggio cheese and add it to the béchamel sauce. Mix until melted.

To Assemble

Prepare the lasagne sheets as per my instructions on How to make egg pasta dough and How to make lasagne sheets.
When ready to assemble put a large pot with salty water on the fire and bring to a boil.
Cook the pasta sheets in it for 1 minute. Do this in batches (I use a shallow but large pot and I cook them in 1 layer, so I am sure they do not stick together).
Remove them with a slotted spoon and put them on a clean tea towel to cool down.
Mix the Mushrooms with the the Taleggio and béchamel sauce.
Now you are all set to start assembling your lasagne. Start with a layer of béchamel, Taleggio and Porcini sauce at the bottom of an oven proof dish. Add a layer of cooled pasta sheets, making sure not to overlap them. Now cover them with a layer of béchamel, Taleggio and Porcini sauce and grated Parmigiano Reggiano. Add another layer of pasta and repeat the layers until you run out of pasta.
Finish off with some béchamel, Taleggio and Porcini sauce and Parmigiano Reggiano.
Cook the lasagne in a pre heated oven at 180°C – 355°F for 20 minutes, then grill for 5 to 10 minutes until the top gets golden brown. Serve warm.