Lasagne con Prosciutto e Funghi

Name: Lasagne con Prosciutto e Funghi (Lasagne with ham and mushrooms)
Yield: Serves 8-10
Cuisine: Italian
Ingredients: 2 shallots, chopped finely; Béchamel Sauce; 8 oz (225 g) cooked ham, cut into thin matchsticks; 4 oz (100 g) freshly grated parmesan (or mature Cheddar) cheese; 2½ oz (65 g) butter; 1 lb (450 g) lasagne, dried or home-made with 4 eggs; Béchamel Sauce made with 2 pints (1.2 litres) milk; 4 tablespoons (4 X 15 ml spoon) sunflower oil; freshly ground black pepper; juice of ½ lemon; 1 teaspoon (5 ml spoon) salt; 1½ lb (675 g) fresh mushrooms, sliced thinly; 1½ oz (40 g) dried mushrooms (optional); Egg pasta sheets, optional

Lasagne with ham and mushrooms

Preparation info

Serves
8-10

Difficulty
Medium

Appears in

Pasta Italian Style

By Patricia Lousada

Published 1991

About

The definite flavours of ham and mushrooms contrast deliciously with the more neutral pasta and the creamy béchamel. This makes a lovely party dish.

Ingredients

Basic recipes

Béchamel Sauce
Egg pasta sheets, optional

Europe
Italy
Main course
Mediterranean
Pasta

Method

If using dried mushrooms, soak them in ¼ pint (150 ml) of warm water for at least 30 minutes. Remove and chop finely. Strain the water through kitchen towelling to remove any dirt and reserve it.