Lasagna with Mushrooms and Smoked Ham in Béchamel Sauce

Mar 23, 2021
3 min read

Updated: 2 days ago

## Decadent Lasagna with Mushrooms and Smoked Ham in Creamy Béchamel Sauce

Lasagna with Mushrooms and Smoked ham in Béchamel Sauce

I have a deep appreciation for all types of lasagna, as they hold a special place for me. This renowned Italian dish is universally beloved. I consider my method of preparation to be exceptional, and I am confident you will agree once you try it. The dish is so delightful that you will undoubtedly remember this recipe and find yourself making it frequently. Please follow the recipe.

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.

Lasagna-with-Mushrooms-and-Smoked-Ham-in-Béchamel-Sauce-on-the-green-white-tablecloth — **Lasagna with Mushrooms and Smoked Ham in Béchamel Sauce**

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.