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
WEIGHT CONVERTER
grams
to
cups
Method
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.
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 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.
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 is Senior Content Editor at Goodto.com 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.
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