Lasagna with Mushrooms and Smoked Ham in Béchamel Sauce
Updated: Oct 23
I have a deep appreciation for all types of lasagna, as they hold a special place for me in my culinary experiences and personal memories. Each variation of this renowned Italian dish carries its own unique flavors and textures, making lasagna a versatile option that can cater to a wide array of tastes and preferences. From the classic meat version, filled with rich, savory sauces and layers of gooey cheese, to vegetarian alternatives brimming with fresh vegetables and herbs, lasagna is a dish that resonates with many and is universally beloved across cultures.
In my kitchen, I have developed a method of preparation that I consider to be exceptional. It combines traditional techniques with a few personal twists that enhance the overall flavor and presentation of the dish. I am confident that once you try my version of lasagna, you will agree with my assessment. The layers of pasta, sauce, and cheese meld together harmoniously, creating a symphony of tastes that dance on the palate. The aroma that fills the kitchen while it bakes is enough to make anyone's mouth water in anticipation.
This dish is so delightful that I believe you will undoubtedly remember this recipe long after the meal is over. It is not just the flavors that linger, but also the warmth of sharing a homemade lasagna with family and friends. The act of preparing it can become a cherished tradition, and you may find yourself making it frequently for various occasions, whether it be a casual family dinner, a festive holiday gathering, or a cozy night in.
Conclusion
To ensure you achieve the same level of satisfaction and delight, please follow the recipe closely. Each step is designed to build layers of flavor and create the perfect texture that will elevate your lasagna to new heights. As you embark on this culinary journey, take the time to savor each moment, from selecting the freshest ingredients to the final presentation of your masterpiece. I am excited for you to experience the joy that comes from making and enjoying this beloved dish.
Ingredients: medium, total time: 90 min. 6 servings
500 g lasagna packaging
600 g of mushrooms
350 g of smoked ham / Speck
250 g of smoked cheese or Scamorza cheese or Trappist cheese
1 bunch of primroses
salt and pepper to taste
For the Béchamel Sauce:
1.3 liters of milk
40 g butter
10-12 Tablespoons flour
1 tsp of salt
1/2 teaspoon nutmeg
100 g Parmesan cheese
A little oregano for the finish if you like.
Preparation:
Begin by preparing the béchamel sauce.
Melt the butter in a medium-sized pot over moderate heat. Once heated, gradually incorporate the flour, stirring continuously until a smooth consistency is achieved.
Immediately add the milk, stirring constantly to prevent burning. Add additional butter, continue stirring, then incorporate nutmeg and salt. Allow the béchamel to thicken until it reaches a boiling point, then set it aside to cool.
Proceed to prepare the remaining ingredients. Slice the smoked ham into thin strips; if they are excessively long, cut them in half.
Thoroughly wash and dry the mushrooms, slice them thinly, and set aside. Finely chop the fresh primrose and set it aside as well.
Cut the smoked cheese into strips, halving them if they are long.
Once all ingredients are prepared, proceed to the next step.
In a deep pan, heat 2 tablespoons of oil. Once hot, add the smoked ham and fry until it becomes translucent. Retain the oil in the pan and set the ham aside.
Add the mushrooms to the same pan, along with 2 more tablespoons of oil, and fry until the water evaporates, maintaining a moderately low heat.
Once cooked, remove from heat, season with a little salt, pepper, and parsley leaves, and set aside.
In a 30×20 cm baking dish, spread a layer of béchamel sauce with a large spoon, then arrange the lasagna sheets.
Layer the fried ham, add a ladle of béchamel, spread it evenly, then distribute the mushrooms over the dough, followed by the smoked cheese.
Continue layering until all ingredients are used, ensuring the final layer consists of lasagna sheets, béchamel sauce, and optionally a sprinkle of oregano. Top with grated Parmesan cheese.
Bake at 200 °C for 25–30 minutes.
Serve warm. It is truly delicious and sure to be enjoyed.
Buon appetito!
"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹
NOTE:
I utilized dough that can be placed directly into the oven without prior cooking. If this type of dough is unavailable, please prepare the lasagna according to the package instructions. To prevent the lasagna from sticking, immerse the sheets in cold water using specialized tongs.
Cover the rest of the food with nylon foil, and keep it in a cool place for about 2-3 days.
You can freeze lasagna in special boxes with lids. Before consumption, take it out the day before and put it in the refrigerator.
Heat it in the microwave or in the oven.
Lasagna with Mushrooms
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