Prepare to be transported to a world of savoury enchantment with a mushroom and prosciutto lasagne recipe. This exquisite dish combines the earthy richness of mushrooms, the delicate saltiness of prosciutto, and the comforting embrace of creamy béchamel sauce to create a masterpiece that’s sure to dazzle your taste buds.
- 20g butter
- 2 onions, finely chopped
- 3 garlic cloves, crushed
- 750g button mushrooms, halved
- 15g dried porcini mushrooms soaked in 150ml (1/4pt) boiling water
- 2tsp fresh thyme leaves
- 200g thin slices prosciutto, for example, Parma ham
- 200g grated mozzarella
- 8 sheets lasagne
- 2tbsp breadcrumbs
- 2tbsp Parmesan, grated
- For the béchamel:
- 100g butter
- 100g plain flour
- 850ml semi-skimmed milk, heated
- 3tbsp Parmesan, grated
Preheat the oven to 180 C, 160 C fan, gas 4. Melt the butter in a frying pan and cook the onions until soft. Add the garlic for a few minutes then the button mushrooms, drained porcini and thyme, and cook for 15 minutes or until slightly soft. Season well.
To make the béchamel, melt the butter and stir in the flour. Mix well and cook for a few minutes then stir in the milk, whisking until thickened. Season. Stir in the Parmesan.
Lay a third of the mushrooms, prosciutto and mozzarella in the base of a 2-litre baking dish, followed by a layer of pasta and a third of the béchamel. Repeat, finishing with a layer of sauce. Sprinkle the breadcrumbs and Parmesan over the top and bake for 45 minutes or until browned and bubbling.