1 liter of fresh cream (can be pasteurized)
0.5 liters of beef broth (preferably homemade, but a store-bought one will do if you're in a hurry)
100g of dried porcini mushrooms (usually sold in small plastic envelopes - if you find them too expensive, you can use 50g of porcini and 150g of regular mushrooms, but less than that would be suspicious)
100g of dried regular mushrooms (also sold in envelopes or pots)
500g of grated Parmesan cheese (Grana Padano is the best type for this recipe, but Reggiano also works well - it's better to grate both at the time of preparation)
600g of fresh lasagna pasta (preferably homemade, but store-bought will do if it's fresh and not dried or pre-cooked)
50g of butter
Salt and black pepper to taste
1 liter of fresh cream (can be pasteurized)
0.5 liters of beef broth (preferably homemade, but a store-bought one will do if you're in a hurry)
100g of dried porcini mushrooms (usually sold in small plastic envelopes - if you find them too expensive, you can use 50g of porcini and 150g of regular mushrooms, but less than that would be suspicious)
100g of dried regular mushrooms (also sold in envelopes or pots)
500g of grated Parmesan cheese (Grana Padano is the best type for this recipe, but Reggiano also works well - it's better to grate both at the time of preparation)
600g of fresh lasagna pasta (preferably homemade, but store-bought will do if it's fresh and not dried or pre-cooked)
50g of butter
Salt and black pepper to taste
Fry the beef broth
Place all mushrooms in a bowl and break them into small pieces (about the size of a fingernail tip)
After breaking them, it's worth running them under cold water to remove any dirt that may have passed through the industrial process (it's not uncommon)
Cover the dried mushrooms with hot beef broth and let them sit for 5 minutes
In a separate pan, melt the butter and add the cream over low heat
Add salt and black pepper to taste to this mixture (note that the combination of porcini mushroom flavors and black pepper is perfect)
Don't let the cream boil
Reduce the beef broth until it's half its original volume and add it to the cream mixture (it should be a dark brown color, like a coffee with milk)
Now it's time to assemble the lasagna
Take a glass baking dish and add enough broth just to cover the surface
On top of this sauce, place a layer of fresh pasta and cover it with grated cheese
Repeat the layering process - pasta, sauce, and cheese - until all ingredients are used up (try to use each ingredient in each layer so they're used up at the same time
The final layer should be cheese
Cover the baking dish with aluminum foil and place it in a preheated oven
Let the lasagna cook for 15 minutes and remove the foil
With an additional 5 or 10 minutes, your lasagna will be crispy on top and ready to be devoured.
