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Porcini (Cep) Lasagne

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

DinnerItalianPastaMushroomsLasagne

Estimated Nutrition

Per Serving Total
Calories 781.3 kcals 3125 kcals
Carbohydrates 39.1 grams 156.4 grams
Fat 49.2 grams 196.8 grams
Protein 45.6 grams 182.5 grams
Cook Time
30 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
250
g
Parmesan
Fresh, half grated and half in shavings
15
g
Butter
A few knobs for the top
500
ml
Milk
Hot, for the béchamel
50
g
Butter
For the béchamel roux
GrainsCereals
250
g
Lasagne Sheets
White, ideally fresh
50
g
Plain Flour
For the béchamel roux
Meat
275
g
Parma Ham
Sliced very finely
NutsSeeds
1
pinch
Nutmeg
Ground
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground
OilsFats
1
tablespoon
Truffle Oil
A few drops
Other
500
g
Porcini
Fresh or other boletus, sliced into thin slices

Steps

  • 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.