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Pair it with osobouko with papardelles, pork stew with plums, burger with goat cheese and caramelized onions

Lasagna in the oven with mushrooms and prosciutto

Ingredients

20g butter
2 onions, chopped
3 cloves of garlic, melted
750gr Portobello mushrooms cut in half
15gr dried porcini mushrooms soaked in 150ml of hot water
2 tablespoons of fresh thyme leaves
200gr thin slices of prosciutto
200gr grated mozzarella
8 leaves of fresh lasagna
2 tablespoons panko
2 tablespoons grated parmesan cheese

For the béchamel:

100gr butter
100gr flour
850ml semi-skimmed hot milk
3 tbsps. grated parmesan cheese

Directions

Preheat the oven to 180 ° C. Melt the butter in a pan and cook the onions until they are softened. Add the garlic and cook for a few more minutes. Add the Portobello mushrooms, the porcini after you drain them and thyme. Cook for 15 minutes or until softened. Add salt and pepper according to your preferences.

For the béchamel, melt the butter in a saucepan and gradually add the flour while stirring well. Allow the mixture to saute for a few minutes and then add the milk, by stirring continuously until it thickens. Add salt and pepper. Finally, add the Parmesan.

In a pyrex pan, apply the 1/3 of the mushrooms, prosciutto and mozzarella. Lay on them a layer of lasagna and 1/3 of the béchamel. Repeat, and finish with a layer of béchamel sauce. Apply panko and Parmesan on top and bake in the oven for 45 minutes or until golden.

Color:	Red
Type:	Dry
Year:	2019
Alcohol:	13%
Origin:	Sicily, Italy
Variety:	Nero d'Avola
Aromas:	cherry, sour cherry, raspberry, plum, vanilla, cinnamon, pepper, chocolate, smoke, cedar
Bottle Size:	750ml
Barrique:	12 months
Serving temperature:	15ºC
Aging:	3 years
Closure:	Cork
Organic:	No

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