Italian pastitsio with cheese and mushrooms

Method

1. 1

   Cut the mozzarella into thin strips and season with salt and pepper.

2. 2

   In a bowl, mix the anthotyro with 3 tbsp olive oil to soften it, and season with salt and pepper.

3. 3

   Drain the mushrooms of their oil and tip them onto a plate.

4. 4

   Preheat the oven to 180°C.

5. 5

   Butter a rectangular baking tin well.

6. 6

   In a pan of salted water, boil the lasagne sheets for 7-8 minutes, adding 4 to 5 at a time. Lift them out of the pan with a spatula, taking care not to break them.

7. 7

   Cover the base of the tin with 3-4 lasagne sheets (depending on the size of your tin).

8. 8

   Spread over ⅓ of the mozzarella, ⅓ of the gorgonzola, ⅓ of the mushrooms and ¼ of the Parmesan.

9. 9

   Add 5-6 tbsp béchamel and cover with a layer of lasagne.

10. 10

    Repeat the same process another 3 times.

11. 11

    Cover the last (fourth) layer with the remaining béchamel and Parmesan.

12. 12

    Season with pepper and sprinkle with freshly grated nutmeg.

13. 13

    Bake for 20-25 minutes, take it out of the oven and leave it to cool for half an hour before serving, so that it cuts more easily.