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