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Lasagne ai funghi e crema di patate allo zafferano
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Ingredients
- 1 mazzetto di prezzemolo fresco, le foglioline lavate ed asciugate
- 2 spicchi di aglio
- 500 g di funghi porcini surgelati decongelati e asciugati con carta assorbente
- 2 cucchiaini di sale + q.b.
- 2 pizzichi di pepe nero macinato
- 200 g di spinaci in foglia surgelati
- 30 g di olio extravergine di oliva
- 1 pizzico di noce moscata
- 600 g di patate, pelate e a cubetti (1 cm)
- 700 g di latte intero
- 1 bustina di zafferano
- 15 g di burro + q.b.
- 130 g di pasta fresca tipo lasagne
- 300 g di provola affumicata a fette
- Parmigiano Reggiano grattugiato q.b.
- Nutrition
- per 1 porzione
- Calories
- 2361.8 kJ / 564.5 kcal
- Protein
- 30.5 g
- Carbohydrates
- 43.4 g
- Fat
- 31 g
- Saturated Fat
- 15 g
- Fibre
- 5.2 g
- Sodium
- 1273.4 mg
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