Procedure

The preparation of the white lasagna with porcini mushrooms, bacon and burrata is simple, because the most complex thing is to do the bechamel, you can also do with a day in advance following my recipe. First, finely chop the onion, parsley and chives, then clean the mushrooms with a damp cloth and cut them into pieces not too small. Place the oil and spring onion in a pan and sauté over a low heat, then add the mushrooms and sauté over high heat for 5 minutes, Finally add the parsley, chives and season with salt and pepper. Put the mushrooms aside.

Brown in a skillet, no other fats, the bacon for 2-3 minutes, in order to make it slightly crunchy and make them lose some of its fat.

Preheat the oven to 200 degrees static. Dial white lasagna with mushrooms putting on the bottom of the pan two tablespoons of bechamel, then the lasagna sheet, still bechamel, a little bacon, a little mushrooms and sprinkling everything with parmesan. Then cover with lasagna and proceed with the layers until all the ingredients. On the last layer, put only the béchamel sauce and some porcini mushrooms, then sprinkle with bread crumbs and butter in flakes.

To make the lasagna wetter, I pour in the 4 corners of the pan a few tablespoons of vegetable broth (Water with a little stock cube is also fine if you don't have broth). Cover the pan with aluminum foil and bake for 20 minutes, then remove the aluminum foil and then bake in oven for 5 minutes. Churning out, allow to cool for 5 minutes and serve the lasagna and garnish the surface with plenty of burrata cheese and a drizzle of chive. Bon appétit!