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

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

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.