Vincisgrassi (Wild mushroom & prosciutto lasagne) recipe | Good Food
A luxury porcini and Portobello mushroom lasagne with a sumptuous creamy sauce, and a drizzle of truffle oil if you like
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.bbcgoodfood.com.
Ingredients
- 500g chicken stock
- 30g pack dried porcini mushrooms
- 2 tbsp olive oil
- 100g butter
- 1 bay leaf
- 300g Portobello mushrooms or chestnut mushrooms, halved and sliced
- 1 garlic clove crushed
- 75g plain flour
- 500ml hot full-fat milk
- 100g double cream
- 140g prosciutto roughly shredded
- handful flat-leaf parsley leaves, chopped
- 12 sheets fresh lasagne
- 140g parmesan about two-thirds finely grated, the rest shaved
- truffle oil (optional)
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Vincisgrassi (Wild mushroom & prosciutto lasagne) - Good Food Middle East
bbcgoodfoodme.com
Porcini Mushroom Lasagne Recipe
olivemagazine.com
Wild mushroom lasagne recipe
lovefood.com
Mushroom and prosciutto lasagne – Food & Home Magazine
foodandhome.co.za
Mushroom and four-cheese lasagne recipe
sainsburysmagazine.co.uk
Spicy mushroom lasagne recipe
lovefood.com
Mushroom lasagne Recipe
homebeautiful.com.au
Wild Mushroom Lasagna Recipe
recipeland.com