Parma Ham And Porcini Mushroom Lasagne Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F).
• STEP 2.In a large frying pan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened.
• STEP 3.Add the porcini mushrooms and cook until they release their liquid. Stir in the tomato paste and cook for another minute.
• STEP 4.Pour in the white wine and let it simmer until it has reduced by half. Add the cream and simmer for a few more minutes.
• STEP 5.In a separate pan, cook the lasagne sheets according to the package instructions. Drain and set aside.
• STEP 6.Spread a layer of the mushroom sauce in the bottom of a baking dish. Top with a layer of lasagne sheets, followed by a layer of Parma ham.
• STEP 7.Repeat the layers until all the ingredients are used, finishing with a layer of mushroom sauce and a sprinkle of grated Parmesan cheese.
• STEP 8.Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
• STEP 9.Remove from the oven and let it cool for a few minutes before serving.
• STEP 10.Serve the Parma Ham and Porcini Mushroom Lasagne with a fresh green salad.

Cooking Tips

• Soak the dried porcini mushrooms in hot water for about 20 minutes before using to rehydrate them.
• You can substitute the Parma ham with prosciutto or cooked bacon if desired.
• For a vegetarian version, omit the Parma ham and use vegetable stock instead of chicken stock.

Storage and Serving

• Leftover lasagne can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat individual portions in the microwave or in a preheated oven until heated through.
• Serve the lasagne with a side of garlic bread or crusty Italian bread for a complete meal.