Nothing says “autumn has arrived” to your customers like a creamy, rich, mushroom lasagna. This dish is the ultimate comfort food, re-imagined to elevate the presentation to a more refined yet rustic look. The Tuttoporcini mushrooms by Greci are some of the company’s most sought-after products because of their high-quality ingredients and incredible flavour. 

We have complemented the creamy mushrooms with some fatty and salty pancetta - an amazing counterpart to the sauce. Meanwhile Rosemary oil gives this lasagna a unique final touch.


Shop the ingredients:

  1. Tuttoporcini mushrooms - Greci
  2. Cubetti Fior Di Latte - Latteria Sorrentina
  3. Festaiola Egg Lasagne - Agnesi
  4. Whole Taleggio DOP cheese - Castelli
  5. Flour 00 Universale - Molino DallaGiovanna
  6. Milk - Dairy pride
  7. Butter - Colombo
  8. Pancetta - Chianti
  9. Rosemary
  10. Castello di Resuttana DOP E.V.O.O - Barbera



Boil a large pot of water with a generous amount of salt. In the meantime, prepare the bechamel: make the roux (butter and flour) in a small pot and add the milk. Cook until the sauce has thickened. Set aside. Pan-fry the pancetta or put under the grill until nice and crispy. Set aside. Cut the taleggio into slices.

Parboil the lasagna sheets and prepare them for layering. Add a sheet of lasagna, a thin layer of bechamel, some Tuttoporcini mushrooms, cubed mozzarella and a few slices of taleggio. Repeat with 4 of 5 sheets of pasta. Place the lasagna in the oven and bake for 25-30mins. While the lasagna bakes, make the rosemary oil. In a blender, add a generous amount of olive oil and a few sprigs of rosemary. Blend together and set aside. 

When ready, remove the lasagna from the oven. Crumble the pancetta over the top and drizzle over the rosemary oil. Serve immediately.