Porcini Lasagna Pasta with Ricotta-Mushroom Sauce

Ingredients for pasta:

250g Flour

20g Porcini, dried, crumbled

1 tsp Salt

2 big Eggs (XL)


Ingredients for the Sauce:

2 parsnips, diced

1 big Onion, diced

4 Garlic, crushed

400g Champignons, diced

1 tsp Sage, dried

5 Tbsp Butter

2 Tbsp Olive oil

50ml White wine

500g Ricotta


Ingredients for Bechamel:

50g Parmesan, shredded

150g Mozzarella, shredded

50g Butter

40g Flour

200ml Milk

Pinch of nutmeg


Prep.time: 20 minutes plus 30 minutes rest

Cooking time Mushroom Sauce: 12 minutes

Cooking time Lasagne: 35 minutes

You’ll need: Dough hook, Stirring tool, Pasta roller


  1. Put the flour, salt, porcini and eggs into the bowl of the machine. Attach the dough hook and set the speed to 1-2 and knead for 2 minutes or until the dough comes together. Place the dough onto the work surface and knead until smooth.
  2. Wrap in cling film and rest for 30 minutes.
  3. Attach the Flat Pasta Maker to the machine, and cut pasta into 2-3 equal pieces. Lightly roll it with a rolling pin into a rectangle shape.
  4. Set the Flat Pasta Roller to the widest setting, moving up through the numbers on the side of the roller, and using a low speed, feed the pasta through it several times, until the pasta is smooth.
  5. Reduce the thickness of the roller by 1, and feed the pasta through again. Continue to reduce the thickness until the required thickness has been achieved
  6. Attach the stirring tool to the machine, set temperature to 120C.
  7. Put butter, oil, garlic, onion and parsnips in the bowl, and cook for 5-6 minutes.
  8. Add mushroom and wine, and cook for another 5 minutes.
  9. Stir in butter and sage and set the sauce aside.
  10. Preheat oven to 180C.
  11. In the meantime, melt butter in a saucepan, then add the flour. Stir continuously until a paste forms. Continue cooking for 2-3 minutes
  12. Add the milk to the roux, stirring as you go, until you get a smooth sauce Cook for 5 minutes, stirring continuously, until the sauce has thickened.
  13. Stir grated parmesan in the béchamel. Season with salt and nutmeg.
  14. Lightly oil an ovenproof dish, then cover with pasta sheets.
  15. Spoon one third of the mushroom sauce into the dish, then cover with pasta sheets.
  16. Repeat until you have you have used up all the pasta and sauce. Cover with Bechamel sauce.
  17. Scatter the mozzarella over the top and bake for 35 minutes until the top is lightly browned.


Baked in partnership with Kenwood Switzerland



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