Mushroom and prosciutto lasagne – Food & Home Magazine
This exquisite dish combines the earthy richness of mushrooms, the delicate saltiness of prosciutto, and creamy béchamel sauce to create a masterpiece that's sure to dazzle your taste buds.
Ingredients
- 20g butter
- 2 onions, finely chopped
- 3 garlic cloves, crushed
- 750g button mushrooms, halved
- 15g dried porcini mushrooms soaked in 150ml (1/4pt) boiling water
- 2tsp fresh thyme leaves
- 200g thin slices prosciutto, for example, Parma ham
- 200g grated mozzarella
- 8 sheets lasagne
- 2tbsp breadcrumbs
- 2tbsp Parmesan, grated
- For the béchamel:
- 100g butter
- 100g plain flour
- 850ml semi-skimmed milk, heated
- 3tbsp Parmesan, grated
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