Parma ham and porcini mushroom lasagne recipe

This Parma ham and porcini mushroom lasagne is real change from a classic lasagne recipe, as it doesn't have mince at the base of the sauce, it's full of delicious nutty mushrooms and Parma ham. Nothing's more appetising than a crispy, bubbling lasagne that's just come out of the oven and this recipe is no different. Make it that bit different with Parma ham and porcini mushrooms, for a really lovely change. This is a great recipe to make if you're expecting friends as it serves 8 so there will be plenty to go round. Dished up with a side salad of leafy greens, this lasagne recipe will be a hit every time.

Ingredients

• 900ml (1½ pts) béchamel sauce
• 50g (2oz) dried porcini mushrooms
• Knob of butter
• 450g (1lb) chestnut mushrooms, sliced
• 150g (5oz) Parma ham
• 300g (10oz) fresh lasagne sheets
• 200g (7oz) fresh Parmesan cheese, grated
• Ovenproof rectangular dish

To make your own béchamel sauce

:

• 85g (3½ oz) butter
• 3tbsp plain flour
• 900ml (1½ pts) hot semi-skimmed milk
• Salt and freshly ground black pepper
• Grating of fresh nutmeg

Method

1. If you haven't bought ready-made béchamel sauce, melt the 85g butter in a saucepan and add 3tbsp plain flour. Cook for a few mins, then gradually add the hot semi-skimmed milk, whisking all the time until smooth and thickened. Season with salt and freshly ground black pepper and a grating of fresh nutmeg.
2. Soak the dried porcini in 300ml (½ pt) hot water for around 30 mins, then strain into a bowl. You can use the soaking liquid for a casserole or a soup. Melt the knob of butter in a large frying pan, then sauté the chestnut mushrooms with some seasoning until tender. Cut the Parma ham into large strips.
3. 3 Preheat oven to 180°C (350°F, gas mark 4). To assemble the lasagne, put a layer of the porcini and chestnut mushrooms in the ovenproof dish, then some Parma ham strips, then some sheets of pasta. Spoon over some béchamel and a handful of Parmesan. Continue layering and end with pasta, béchamel and Parmesan.
4. Bake for 40 mins or until browned and bubbling. Serve with a green salad.