Parma ham and porcini mushroom lasagne recipe

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serves: 8
Skill: medium
Prep: 30 min
Cooking: 1 hr

Nutrition per portion

RDA
Calories 550 kCal 28%
Fat 23g 33%
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  • 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

    • 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.

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