Porcini (cep) lasagne Archive

Name: 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

beebrecipes.co.uk

Delicious porcini (cep) lasagne by Hugh Fearnley-Whittingstall, layered with parmesan, ham, and truffle oil. Perfect in under an hour for 4-6 servings.

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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