Originally Posted by
Just Dahlia
I'm also looking for a great traditional lasagne recipe and since you are from Italy.... maybe you have one? :D
Lasagne with mushrooms.. is it OK?
Sheets made with 3 eggs (or ready lasagna: blanch and dry if necessary) .
Stuffing:
500 g champignons (cultivated mushrooms)
30 g dry mushrooms (ceps)
50 g butter
250 g cooked ham (thin sliced)
100 g Parmigiano (real parmigiano, not parmesan... ;) )
1 tbsp olive oil
1/2 glass white wine
1/2 onion (minced)
1/4 litre milk or light clear broth
Béchamel:
350 g milk
15 g butter
15 g wheat flour
salt, white pepper
A 30 x 25 cm oven-proof dish.
Slice mushrooms, soak dry mushrooms (30 minutes, then strain, clean and mince). In a large saucepan, brown onion with oil and butter, add minced dry ceps. Add fresh mushrooms in two-three times, on a high heat in order to evaporate the water quickly. Add wine in small amount leaving it reducing before adding other. Ad salt, pepper and flour (sieved). Add warm milk, wait until boils and turn off. The whole procedure should take 5-6 minutes, not more (to avoid overcooking of mushrooms).
Prepare the bechamel, then add nearly all the parmigiano.
Prepare the layers in the dish: grease the bottom, then a sheet, mushrooms (1/3), sheet, bechamel, 1/2 ham, bechamel, sheet, mushroom, sheet, bechamel, ham, finish with mushrooms. Sprinkle with remaining parmigiano (nothing much).
Bake at 180°C (360°F) for 15-20 minutes.
I hope you enjoy it!