Lasagna Mushroom (Porcini) with Cream Cheese - Serves 5 people
Ingredients:
- Packet of “Divella” Lasagna
- 60g “Sabrot” Porcini (Mushroom)
- 1 glass Cream cheese
- ½ glass of Fresh cream
- 200g Parmesan cheese
- ½ glass “Divella” Passata ( Tomato Puree)
- Salt to taste
- “Divella” Extra Virgin Olive Oil
- “Figaro” Sliced Olives
Preparation:
Boil “Sabrot” Porcini (mushroom) in a bowl with 2 cups of water & leave them to hydrate. Take out the “Sabrot” Porcini (mushroom) & slice, reserve the water. In a saucepan put cream cheese, “Divella” Passata ( Tomato Puree), cream & boil. Add the sliced mushroom & water in the sacuepan to give color. Stir & add salt and pepper to taste.
Grease a baking dish with “Divella” Extra Virgin Olive Oil & arrange the plates of “Divella” Lasagna. Cover with the above prepeared recipee & add little pamesan cheese. Place another plate & continue the procedure until finished. Bake for 15 minutes, browning will occur. Garnish with some “Figaro” olives & Parmesan. Bon Apetit ☺
