Ingredients:
– 500 gr of mushrooms
– 3 sprigs of parsley
– 2 tablespoons of olive oil
– 2 cloves of garlic
– white wine
– Salt and pepper
– 300 g cheese Robiola
– 60 g Parmesan cheese
– 100 ml of milk
– 250 g of lasagna

– 400 g tomato

Preparation:
– Wash and cut the mushrooms, put them in a pan with oil and the garlic.
– Cook over medium heat and add two tablespoons of white wine.
– Add a tablespoon of chopped parsley, a pinch of salt and cook covered for 5 minutes.
– At the end of cooking add some grated pepper.
– In another pot, boil the pasta in salted water for a minute.
– Distribute them on a baking pan with butter and create layers.
– In each layer put cream soft cheese, a tablespoon of tomato and mushrooms.
– Cover the pan with aluminum foil and bake in preheated oven at 200 ° C for 20 minutes.

Barbara Farinelli – www.lospicchiodaglio.it