Mar 23, 2021

Lasagna with Mushrooms and Smoked Ham in Béchamel Sauce

Lasagna with Mushrooms and Smoked ham in Béchamel Sauce

I love lasagna of any type, they are all dear to me. This is a famous Italian dish and everybody loves it! This is my way of preparation the best for me, and you will be convinced if you make it. It is so delicious that you will not forget this recipe for sure, and you will often make it!! Follow 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/ or olive oil EVO
10 Tablespoons oil
10-12 Tablespoons flour
1 teaspoon 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:

The first thing you need to do is make the béchamel sauce.
Pour butter into a deep medium pot and fry over moderate heat. When heated, gradually add flour, stir constantly until you get a nice mass. Then immediately add milk, stir constantly so as not to burn at the bottom. Add butter and stir constantly, then put nutmeg and salt and wait for the béchamel to gain in density until boiling, and then set it aside to cool.
Now prepare the other ingredients, take the smoked ham and cut it into thin strips, if they are very long you can cut them in half. Wash and squeeze the mushrooms well and cut them into thin slices and set them aside. Fresh primrose finely chops and set aside. Cut the smoked cheese into strips and a half if they are long.
When you have prepared all that, you are ready to do the next procedure. Take a deep pan in which you will pour 2 tablespoons of oil, wait for the oil to heat up well, and pour the smoked ham and fry until it is transparent. The oil remains still in the pan, leaving the ham aside. Pour mushrooms into the same pan, add 2 tablespoons of oil, fry until the water evaporates from the mushrooms, do everything over moderately low heat. When they are ready, put out the fire, add a little salt and pepper and parsley leaves, and set aside.
Take a pan of my mold 30×20, béchamel sauce with a large spoon spread over the whole dish, then arrange the lasagna dough. Put fried ham, 1 ladle of béchamel and spoon spread, then sprinkle mushrooms all over the dough then smoked cheese. Repeat this until you run out of material, watch the last level come lasagna dough, béchamel sauce, and a little oregano if you like. Then put the grated Parmesan cheese.
Bake at 200 °C for 25–30 minutes. Serve warm. It is really delicious!! You will love it.

Buon appetito!

NOTE: I used dough here that goes directly into the oven. It does not need to be cooked, in case you do not have this type of dough, cook the lasagna according to the instructions. To make sure that the lasagna does not stick, put them in cold water with special tongs.