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
Instructions
- Preheat the oven to 180 C, 160 C fan, gas 4. Melt the butter in a frying pan and cook the onions until soft. Add the garlic for a few minutes then the button mushrooms, drained porcini and thyme, and cook for 15 minutes or until slightly soft. Season well.
- To make the béchamel, melt the butter and stir in the flour. Mix well and cook for a few minutes then stir in the milk, whisking until thickened. Season. Stir in the Parmesan.
- Lay a third of the mushrooms, prosciutto and mozzarella in the base of a 2-litre baking dish, followed by a layer of pasta and a third of the béchamel. Repeat, finishing with a layer of sauce. Sprinkle the breadcrumbs and Parmesan over the top and bake for 45 minutes or until browned and bubbling.
