Lasagne with salmon and portobello mushrooms


Leonardo Pellacani

Serve 6

Prepare the béchamel by boiling the milk and add the white roux together. Simmer for few minutes, then remove from the heat and season with salt. In a sautè pan  cook the salmon cut into small pieces. Cut the fresh egg pasta into 11x10 cm rectangles and blanch them in salted boiling water. Make the lasagna : on a baking tray position some pasta, add the béchamel sauce, the salmon, the portobello mushrooms  and the chopped parsley, repeat to form another layer. Do the same procedure with the remaining ingredients.Bake at 180 ° C for 20 minutes and serve.