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Fresh lasagna with a touch of porcini

See full recipe on: La Cucina Italiana



Ingredients

1 leafy sprig rosemary
1/3 cup roughly chopped flat-leaf parsley
1 garlic clove, roughly chopped
1 teaspoon fresh thyme leaves
3 tablespoons unsalted butter, cut into small pieces
2 tablespoons extra-virgin olive oil
1 (28-ounce can) whole peeled tomatoes, preferably san marzano, with 1/2 cup of their juices reserved
Fine sea salt
3/4 pound fresh porcini mushrooms, halved lengthwise, or quartered if large, and cut into 1/8-inch-thick slices
1 pound lasagnette, mafaldine or other wide long pasta

Nutrition 8 servings

Per Serving % Daily Value
Calories 307
Fat 8g 13%
Carbs 48g 16%
Protein 9g 18%
Fiber 3g 13%
Cholesterol 11mg 3%
Sodium 408mg 17%
     
Fat
Carbs
Protein

Preparation






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