Lasagne ripiene ai funghi e Alpino Osella


Do not wash the mushrooms.
Peel them and cut off the roots and any part of the stem that feels hollow when you squeeze it between your fingers. Gently fry the mushrooms in butter or oil on a low heat, adding salt immediately to taste, so that they release their water.

When they are nicely browned, take the pan off the heat, add chopped parsley (if liked) and the Ricotta Osella. Mix everything thoroughly until it becomes creamy. At this point, sprinkle over plenty of Grana Padano cheese and mix thoroughly.

Prepare the béchamel or, if you are using a ready-made sauce, add a drop of milk to make it runnier. Line an ovenproof dish with baking paper and pour in half of the béchamel. Lay a rectangle of fresh pasta on the paper and spoon the mushroom filling onto it, followed by some slices of Alpino Osella.

Start again with the pasta, then the mushroom filling and the Alpino Osella, then add a final layer, ending with the remaining béchamel and another dusting of Grana Padano.

Bake in the oven at 160-170°C for about half an hour.