For the pasta:
200g of all-purpose flour
2 medium eggs
For the stuffing:
500 g of Portobello mushroom
20 g of dried Porcini mushroom
30 g of butter
30 g of extra virgin olive oil
1 shallot, chopped
1 small cup of white wine
200 g of ham, sliced
100 g of Grana Padano cheese
20 g of Bauer Porcini Mushroom Sauce
For the soft white sauce:
15 g of butter
15g of flour
350 g of cold milk
Salt and nutmeg to taste
By Barbara Fontanel
Preparation
Knead the fresh pasta and let it rest covered; in the meantime, prepare the condiment.
Let the dried mushrooms soften in lukewarm water. Clean and slice the fresh mushrooms.
In a large pan, brown the shallot in butter and oil, add the softened mushrooms (after wringing them and chopping them with a knife). Then add the fresh mushrooms a little bit at a time, while stirring, to prevent them from releasing too much moisture. Add the white wine, and a little bit of salt and pepper.
In a bowl, dissolve Bauer Porcini Mushroom Sauce in 250 ml of cold water, then pour it over the mushrooms. Bring to a boil, stirring, and let it thicken slightly before turning off the heat. Keep warm.
Roll out the dough in thin sheets and cut it into rectangles, based on the baking pan width, then cook it in boiling water for 1 or 2 minutes. Drain the pasta, let it cool down in a bowl with iced water, then dry it on clean unscented dishcloths.
Prepare the soft white sauce.
Slightly oil the baking pan and cover the bottom with the first fresh pasta layer. Spread 1/3 of the mushroom sauce and cover with some more pasta, ham, a thin layer of white sauce and a little bit of Grana Padano. Continue to layer the lasagna. Spread a little bit of mushroom and the remaining Grana Padano on the last layer.
