Parma ham and porcini mushroom lasagne recipe

(157 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
Senior Content Editor

Jessica Dady is Senior Content Editor at and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.