Porcini (cep) lasagne Archive

Ingredients

• at least 500g/1lb 2oz fresh porcini, or other boletus (ideally twice that quantity)
• 275g/10oz parma ham, sliced very finely
• white lasagne sheets, ideally fresh, but dried can be used (enough to make at least 3 layers in an 20cmx25cm/8x10in baking tray)
• at least 250g/9oz fresh parmesan
• truffle oil (optional)
• butter
• 500ml/17fl oz hot milk
• 50g/2oz butter
• 50g/2oz plain flour
• pinch nutmeg
• salt
• freshly ground black pepper