Parma ham and porcini mushroom lasagne recipe

(160 ratings)

This Parma ham and porcini mushroom lasagne is real change from a classic lasagne recipe, as it's full of delicious nutty mushrooms and Parma ham

(Image credit: TI Media Limited)
Preparation Time30 mins
Cooking Time1 hours
Total Time1 hours 30 mins
Nutrition Per PortionRDA
Calories550 Kcal28%
Fat23 g33%

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.


  • 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




  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.
Top Tip for making Parma ham and porcini mushroom lasagne

You can substitute lean bacon for Parma ham to create a budget-conscious version of the recipe.

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies