The recipe of the dish of lasagne with tomatoes and mushrooms is the first dish luscious perfect always but it will be also very good in the summer because the preparation in the cake mould makes it perfect for a preparation that can seem lighter. In reality, it is a lasagna rich, but it has no tomato sauce but fresh tomatoes. It is one of the recipes from silver spoon, and a recipe to try right away. Here's how this bowl of lasagne with tomatoes and mushrooms, a tasty recipe to prepare ahead of time, and maybe heat up a moment before serving.

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Bowl of lasagne with tomatoes and mushrooms

Ingredients: 250 g of puff pastry egg lasagne, 300 g cherry tomatoes, 400 g of porcini mushrooms, 200 g of chanterelle mushrooms, 200 g of honey mushrooms, 100 g of meat, salted, cut into thin slices, 100 g of mascarpone cheese, 2 sprigs of thyme, 1 sprig of marjoram, 1 tablespoon sugar, 2 cloves of garlic, 50 g of parmigiano reggiano cheese, olive oil, salt

Preparation: wash the tomatoes, cut in half, place it in baking sheet lined with parchment paper, and put them with the cut side up. Season with sugar, thyme and marjoram (chopped), a clove of garlic cut into strips, go up and put it in the oven for 40 minutes at 130° C. Clean the mushrooms, cut the mushrooms in slices and chanterelle mushrooms big ones, let them brown in a pan with garlic and a little olive oil, remove the garlic, and let us go, bake covered 20 minutes. Cut the salted meat into cubes. Burn the sheets of pasta in boiling salted water for one minute, down and roll it, dry on a sheet of baking paper. Anoint the mould plum cake we have some mushrooms cooked, cover with a layer of pasta and continue alternating mushrooms, salted meat, dot with mascarpone, cherry tomatoes and grated parmesan cheese. Put it in the oven at 180° C for 35 minutes.

Source: spoon.it