Mushroom and Prosciutto Lasagne Recipe

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Nutrition per portion

Calories 434 kCal 22%
Fat 25g 36%
  -  Saturates 15g 75%


  • 20g (3/4oz) butter
  • 2 onions, finely chopped
  • 3 garlic cloves, crushed
  • 750g (1lb 10oz) button mushrooms, halved
  • 15g (1/2oz) dried porcini mushrooms soaked in 150ml (1/4pt) boiling water
  • 2tsp fresh thyme leaves
  • 200g (7oz) thin slices prosciutto, for example, Parma ham
  • 200g (7oz) grated mozzarella
  • 8 sheets fresh lasagne
  • 2tbsp breadcrumbs
  • 2tbsp Parmesan, grated
  • For the béchamel:
  • 100g (4oz) butter
  • 100g (4oz) plain flour
  • 850ml (11/2pt) semi-skimmed milk, heated
  • 3tbsp Parmesan, grated


  • Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Melt the butter in a frying pan and cook the onions until soft. Add the garlic for a few minutes then the button mushrooms, drained porcini and thyme, and cook for 15 minutes or until slightly soft. Season well.

  • To make the béchamel, melt the butter and stir in the flour. Mix well and cook for a few minutes then stir in the milk, whisking until thickened. Season. Stir in the Parmesan.

  • Lay a third of the mushrooms, prosciutto and mozzarella in the base of a 2-litre (31/2pt) baking dish, followed by a layer of pasta and a third of the béchamel. Repeat, finishing with a layer of sauce. Sprinkle the breadcrumbs and Parmesan over the top and bake for 45 minutes or until browned and bubbling.

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