Mushroom and Parma ham lasagne
Serves: 8
Prep time: 1 hr 10 minsTotal time: 
Recipe photograph by Maja Smend
Mushroom and Parma ham lasagne
This delicious lasagne is super rich with a creamy ricotta sauce. To make this recipe vegetarian, simply leave out the Parma ham, or fry it separately until crisp for the meat-eaters to put on top
Serves: 8
Prep time: 1 hr 10 minsTotal time: 
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Nutritional information (per serving)
Calories
646Kcal
Fat
38gr
Saturates
21gr
Carbs
34gr
Sugars
7gr
Fibre
5gr
Protein
36gr
Salt
2.4gr
Ingredients
- 50g dried porcini mushrooms
- 75g butter
- 2 tbsp olive oil
- 2 x 300g packs chestnut mushrooms, sliced
- 1 x 120g pack shiitake mushrooms, roughly chopped
- 1 onion, chopped
- 4 garlic cloves, crushed
- 3 tbsp thyme leaves
- 50g plain flour
- 100ml white wine
- 400ml whole milk
- 1 x 30g pack parsley, finely chopped
- 150g Parmesan, finely grated
- 160g Parma ham, roughly torn
- 8-10 dried lasagne sheets
- 1 x 250g tub ricotta
- zest 1 lemon
- 150g grated mozzarella
Step by step
Get ahead
Prep to the end of step 5 up to 2 days ahead, cover and chill. Wrap well and keep cool in transit. From chilled, bake for 25 mins covered with foil, then 15-20 mins uncovered.
- Put the porcini in a heatproof bowl, cover with 500ml boiling water and set aside. Heat 1 tablespoon each of butter and oil in a large, shallow frying pan or casserole over a high heat. When sizzling, add half the fresh mushrooms and a good pinch of salt and fry for 5 minutes, stirring halfway, until golden. Remove from the pan and set aside in a bowl. Add a further tablespoon of butter and oil, repeat with the rest of the mushrooms, then add these to the bowl.
- Reduce the heat, add the remaining butter and the onion and cook for 5 minutes, stirring, until starting to soften. Add half of the garlic, the thyme and plenty of seasoning and cook for a further minute. Add the flour and cook for 2 minutes, stirring constantly. Strain the liquid from the porcini then gradually whisk this into the pan, followed by the wine. Stir in the milk and slowly bring back to the boil. Simmer for 10 minutes, stirring occasionally, until thickened.
- Chop the soaked porcini and add these and the fried mushrooms to the sauce. Stir in most of the parsley, half the Parmesan and three-quarters of the ham (see intro). Let stand for 10 minutes.
- Meanwhile, fill a deep baking tray with hand-hot water and soak the lasagne sheets for 10-15 minutes. Preheat the oven to 200°C, fan 180°C, gas 6 (unless prepping ahead).
- Combine the ricotta, lemon zest and remaining garlic and season to taste. Spread a third of the mushroom sauce over the base of a 20cm x 30cm ovenproof dish then scatter in some mozzarella. Drain the lasagne sheets and lay half to cover the sauce in the dish. Dot with half the ricotta mixture, then another third of mushroom sauce and more mozzarella. Lay the rest of the pasta sheets on top. Spoon over the remaining mushroom sauce and ricotta and scatter with the rest of the mozzarella and Parmesan.
- Cover with foil and bake for 15 minutes. Remove the foil and continue to cook for 15 minutes until the pasta is tender and the lasagne golden. Five minutes before the end of cooking, scatter the remaining ham on top. Leave to stand for 10 minutes before serving scattered with the remaining parsley.
