4 to 6
Ease of preparation
- 1 cup (240 ml) dried porcini mushrooms
- 2 cups (480 ml) chopped Portobello mushrooms
- 1 cup (240 ml) diced pancetta
- 2 onions, chopped
- 1 cup (240 ml) shredded prosciutto
- 2 garlic cloves, minced
- ¼ cup (60 ml) chicken stock
- ¼ cup (60 ml) chopped fresh parsley
- ½ teaspoon (2.5 ml) salt
- ½ teaspoon (2.5 ml) pepper
- 8 fresh lasagna sheets
- 2 cups (480 ml) grated parmesan cheese, divided
- 4 cups (960 ml) béchamel sauce, divided
- 6 tablespoons (90 ml) extra virgin olive oil
- ½ cup (120 ml) flour
- 4 cups (1 L) milk
- ½ (2.5 ml) teaspoon salt
- ½ (2.5 ml) teaspoon pepper
- ¼ (1 ml) teaspoon grated nutmeg
- To make the béchamel, heat the olive oil on the stove. Gradually mix in the flour until a paste forms. Little by little, add the milk while heating, stirring to get rid of any lumps. Cook until mixture is thick. Add salt, pepper, and nutmeg and mix in.
- Rehydrate the dried mushrooms in hot water. Drain them and squeeze out the excess liquid. Reserve ¼ cup liquid. Chop mushrooms finely.
- Render pancetta in hot pan. Once the pancetta is golden, remove half of the liquid that has been released from the pancetta from the pan. Add mushrooms and onions and fry until soft and fragrant. Add prosciutto and garlic and cook for 5 minutes. Add marsala and reduce by half. Add chicken stock, mushroom water, and parsley. Reduce.
- Cook fresh lasagna sheets in boiling, salted water until halfway cooked.
- Remove pasta sheets to a cold water bath. Drain and let dry briefly.
- Line the bottom of a greased 9 x 9-inch (22.5 cm) baking dish with lasagna sheets, trimming excess. Ladle a layer of filling over the noodles, then sprinkle on a layer of parmesan. Now ladle some béchamel over top, then add another layer of parmesan. Add a final layer of filling, then another layer of parmesan, then add a final layer of the remaining béchamel and parmesan.
- Set in the fridge overnight so the flavours can mingle.
- Bake in a bain marie in the oven at 350 F (175 F) for 30 minutes.