300g fresh ceps
200g Gorgonzola cheese
150g pouring cream
100g Parmigiano Reggiano cheese, grated
1 small bunch flat-leaf parsley, chopped
1 clove of garlic
Extra-virgin olive oil
Salt and freshly ground pepper
Stir to mix the flour with the eggs. Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.
Set the adjustment knob of the Marcato machine to 0. Feed a ball of dough through the rollers and turn the crank clockwise. Lightly dust both sides of the pasta sheet with flour and fold it in half. Feed the pasta sheet through the smooth rollers again for 5-6 times until the pasta sheet is long and regular in shape. Set the adjustment knob to 1 and pass the pasta sheet through just once; then, set the adjustment knob to 2 and so on until you reach the desired thickness - for lasagne, we suggest to set the thickness adjustment knob to 7 (1,0mm).Trim the dough to the dimensions of your baking dish, making sure to produce at least 4 sheets of pasta.
STEP 2: PREPARING THE SAUCE
Melt 25g of butter with a little extra-virgin olive oil in a frying pan and quickly sauté the thinly slice mushrooms over high heat so as to barely cook them (they should remain slightly crisp).
Season to taste with salt and pepper. In this way the mushrooms will release their juices during baking, making the lasagne tastier and more tender.
STEP 3: BAKING LASAGNE
Preheat oven to 150°C. Brush the baking dish with a little oil and dot with all but a tablespoon of the remaining butter.
Add a little cream spreading it with the back of a spoon. Top with a sheet of pasta, follow with a layer of mushrooms, one of diced Gorgonzola and a sprinkle with chopped parsley and grated Parmigiano Reggiano. Repeat the process, alternating all of the ingredients in the same order and finishing with pasta. Sprinkle the surface with abundant grated Parmigiano. Melt the last tablespoon of butter and, using a little brush, let it drop randomly over the top layer. The butter will raise the surface temperature during baking, creating a nice golden crust.
Bake the lasagne for 10-12 minutes. Raise the temperature to 180°C for just a few minutes to crisp the surface.