Following the seasonality of the products is the best way to ensure fresh and genuine products on the table. Furthermore, with the arrival of autumn and lower temperatures, spending more time in the kitchen and delighting in preparing seasonal dishes becomes a very pleasant experience.
And there are many typically autumn products that lend themselves to really tasty preparations suitable for even the most difficult palates. Cooking genuine products is also essential for the well-being of our health. In fact, thanks to the foods, or rather the vitamins contained in them, we provide our body with the nutrients necessary for its needs.
However, there are some vitamins, which are not readily available in all foods, including vitamin D. As illustrated in the article “Here is the secret to getting a lot of vitamin D in one dish against weakness and pain”. The latter in fact, is assumed mainly through exposure to sunlight. But with the arrival of the cold season, exposure to the sun becomes more difficult being covered by jackets, coats and hats.
Therefore, for a refill of vitamin D we bring to the table this tasty and typically autumnal lasagna, which sees mushrooms as the main protagonists. These, in fact, are an incredible source of vitamins, especially vitamin D, which is essential for bone health. But they are also a good source of fiber, bringing well-being to the intestine.
Here are the ingredients for our dish
For the preparation of our autumn-scented lasagna you will need:
- 2 packs of fresh pasta for lasagna;
- 500 gr of champignon mushrooms;
- 200 gr of porcini mushrooms;
- 1 glass of white wine;
- 250 grams of mozzarella;
- 200 gr of asiago;
- 4 tubs of robiola cheese;
- salt and pepper;
- grated cheese;
- extra virgin olive oil.
For a refill of vitamin D we bring this tasty and typically autumnal lasagna to the table
First clean and cut the mushrooms, in the meantime brown a clove of garlic in a large pan with a drizzle of oil. As soon as the garlic is golden brown, remove it, pour the mushrooms into the pan and cook. After a few minutes, blend with the white wine and add the salt. Meanwhile, cut the cheeses into squares and set them aside in a bowl.
In another bowl pour the robiola, add the milk, grated cheese, a pinch of salt, nutmeg and mix everything together, giving a creamy consistency. At this point, take a glass dish and put a few knobs of butter on the bottom and lightly wet it with the cream of robiola. Thus begin to assemble the lasagna.
That is, first put a layer of pasta, a layer of mushrooms, the cream of robiola, the squared cheeses and the grated one and then the pasta again. Until all ingredients are used up. Bake in a preheated oven at 180 degrees for about twenty minutes.
To keep it from sticking, put a drop of milk in the 4 corners of the lasagna. If, on the other hand, we prefer honey mushrooms, we can prepare this typically autumn side dish against joint pain.
Few eat this fish which is rich in vitamin D and a universal source of long life
(We remind you to carefully read the warnings regarding this article, which can be consulted WHO”)