• 4servings
  • 45minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, D
MineralsCopper, Natrium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-ounce dried porcini mushrooms soaked in

  2. 1/2 cup boiling water

  3. 7 tablespoons unsalted butter and 4 tablespoons flour

  4. 1/2 cup strained reserved mushroom juices

  5. 2 cups heavy cream , brought to just under the boil

  6. Salt and freshly ground black pepper

  7. Nutmeg

  8. 2 tablespoons olive oil

  9. 1 pound mixed wild and domestic fresh mushrooms, stemmed and thinly sliced

  10. 1 clove garlic , minced

  11. 8 ounces prosciutto, cut into 1/2-inch strips

  12. 3/4 cup dry white wine

  13. 1 pound fresh pasta sheets

  14. 1 cup Parmesan , freshly grated

Instructions Jump to Ingredients ↑

  1. Drain soaked mushrooms and then mince. Reserve soaking liquid but strain it through a cheesecloth lined sieve. First make the cream sauce: Heat 4 tablespoons of the butter in a heavy stainless saucepan . When foaming subsides, add the flour and stir continuously with a wooden spoon. Cook for 2 minutes over low heat. Whisk in the reserved mushroom juices and heavy cream and whisk until smooth. Simmer 5 minutes or until velvety and season to taste with salt pepper and nutmeg. Reserve until later. Now make the filling: In a large skillet heat remaining 3 tablespoons of butter along with the olive oil. Add the fresh mushrooms and garlic and saute for 30 seconds. Add the minced soaked mushrooms, prosciutto and saute a moment. Add the wine and evaporate for a minute or two. Lower the heat and cook, covered until the mushrooms are tender and most of the liquid has been absorbed. Cut the pasta sheets into strips 3 to 4 inches wide and long enough to fit into your gratin or baking dish . Boil a few sheets at a time until 3/4 done. Drain and cool on clean cloths. To assemble: Preheat oven to 375 degrees. Butter a gratin dish. Cover with a layer of lasagne. Top with 1/4 of cream sauce , 1/4 of Parmesan and 1/3 of mushroom mix. Continue with pasta, sauce, cheese, mushrooms for 2 more layers, finishing with a sheet of pasta. Drizzle any liquid left in mushroom pan over the top. Bake for 20 minutes or until golden.


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