Porcini (Cep) Lasagne

A rich layered lasagne featuring fresh porcini mushrooms, parma ham, and a creamy parmesan béchamel sauce.

Dinner Italian Pasta Mushrooms Lasagne

Estimated Nutrition

Calories

781.3

kcal / serving

3125 kcal total

Carbs

39.1g

per serving

156.4 g total

Fat

49.2g

per serving

196.8 g total

Protein

45.6g

per serving

182.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

250

Parmesan

Fresh, half grated and half in shavings

Butter

A few knobs for the top

500

Milk

Hot, for the béchamel

Butter

For the béchamel roux

GrainsCereals

250

Lasagne Sheets

White, ideally fresh

Plain Flour

For the béchamel roux

Meat

275

Parma Ham

Sliced very finely

NutsSeeds

pinch

Nutmeg

Ground

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground

OilsFats

tablespoon

Truffle Oil

A few drops

Other

500

Porcini

Fresh or other boletus, sliced into thin slices

Method

Mix the flour with melted butter in a pan and cook for a few minutes.

Gradually stir in the hot milk until thickened and simmer for one minute.

Season the sauce with nutmeg, salt, pepper, and stir in half of the grated parmesan.

Slice the mushrooms thinly and prepare the parmesan shavings.

Layer béchamel, lasagne, ceps, parma ham, parmesan shavings, and truffle oil in an ovenproof dish.

Repeat layers and finish with béchamel, remaining grated parmesan, and knobs of butter.

Bake at 190°C for 20 to 30 minutes until browned.