Porcini and Taleggio Lasagne

Porcini Mushrooms

• 500 gms porcini mushroom chopped, 1 lb
• 2 garlic chopped, cloves
• 3 tbsp extra virgin olive oil
• 1 tbsp parsley chopped
• salt to taste

Béchamel and Taleggio Sauce

• 1 béchamel sauce 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, 34 oz
• 350 gms Taleggio cheese 12 oz

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 sauce and
• Taleggio cheese and
• 100 gms Parmigiano Reggiano cheese thinly grated, 3.5 oz