The lasagna with mushrooms and speck, beautifully creamy, is a tasty, creamy, and flavorful baked pasta dish, perfect for any occasion you choose to prepare it.
With the promise of being so easy that anyone can prepare it!
It seems like a complicated recipe, but it’s actually made with a few simple steps. Anyone who tastes this lasagna will be won over!
They can be prepared in advance, making them a perfect ally for those who prefer chatting at the table over spending time in the kitchen.
Once ready, they can be reheated and served in a few minutes.

Not only that: they can become a fridge-clearing recipe by using different cured meats and cheeses.

Start by sautéing the mushrooms in a pan. Prepare the classic sauté with oil and garlic, add the chopped mushrooms… And in about ten minutes, it’s done!

Once the mushrooms are ready, you can already assemble the lasagna.

I used fresh mushrooms bought from the refrigerated section of the supermarket or the market, but frozen ones are also fine.

Alternate layers of lasagna, mushrooms, speck, béchamel, and lots of mozzarella; then the oven will do the rest of the magic! We will serve tasty and stringy lasagna!

For the béchamel, we can make it at home or, to make the recipe even faster, use ready-made béchamel.
Here is also the recipe for light béchamel and gluten-free béchamel.

I used fresh homemade pasta sheets but store-bought ones are just as good. If you use store-bought ones, use a more fluid béchamel, otherwise, it will dry out too much during baking.

In short, these lasagnas are really within everyone’s reach, even the less experienced in the kitchen!

These lasagnas, in their extreme simplicity, are a very tasty dish. So perfect even for Sunday lunch.

Difficulty: Very Easy
Cost: Affordable
Preparation time: 30 Minutes
Portions: 8 People
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: All Seasons

713.32 Kcal

calories per serving

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Energy 713.32 (Kcal)
Carbohydrates 55.23 (g) of which sugars 9.60 (g)
Proteins 34.35 (g)
Fat 41.29 (g) of which saturated 21.61 (g)of which unsaturated 10.03 (g)
Fibers 2.88 (g)
Sodium 1,756.85 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

For Lasagna with Mushrooms and Speck

21 oz champignon mushrooms (clean weight 17.6 oz)
0.7 oz dried mushrooms
3 tablespoons extra virgin olive oil
2 cloves garlic
salt
4 oz sliced speck
7 oz fresh mozzarella
1.8 oz parmesan
5 tablespoons butter
0.5 cup all-purpose flour
3.8 cups milk
salt
to taste nutmeg
10.5 oz all-purpose flour
3 eggs
salt

Tools

Baking Dish
Pastry Board
Pasta Machine
Casserole
Pan

Steps

For Lasagna with Mushrooms and Speck

“To begin with, I preferred to make the lasagna by hand at home, but store-bought ones are fine too.”
(If you use ready-made lasagna, this step can obviously be skipped).

For the lasagna recipe, prepare the pasta: pour the flour onto the pastry board and make a well.
Place the eggs in the center, along with a pinch of salt.
Work first with a fork and then with your hands until the dough is dry, firm, and elastic.
Wrap it in plastic wrap and let it rest for 30/40 minutes.
After the time has elapsed.
Roll out the pasta using a rolling pin or a pasta machine, reducing the thickness with each pass.
Cut out rectangles of about 4.72×7.87 inches.
Let it rest.
Boil the lasagna you set aside, in salted boiling water for 1 min, a few at a time; to prevent them from sticking, pour a tablespoon of olive oil into the water.
Remove them from the water with a slotted spoon, pass them in cold water, and then place them on a cloth if you need to wait.
Otherwise, if you have the filling ready, you can already start assembling your lasagna. Continue like this until you’ve cooked them all.
Soak the dried porcini mushrooms in warm water for about 10 minutes, then rinse them and cut them into smaller pieces.
Keep some soaking water aside.

Clean the champignon mushrooms: remove the base of the stem with dirt, peel the cap, and slightly scrape the stem with a knife. Rinse them quickly under cold running water, then dry them and slice them fairly thinly.

In a non-stick pan, heat the extra virgin olive oil and sauté the whole garlic cloves, peeled and possibly with the inner core removed.
Then remove them and add the champignon mushrooms.
Sauté the mushrooms on high heat for 5 minutes, add the chopped porcini mushrooms and two tablespoons of mushroom liquid.
Season with salt and pepper and cook for another 5 minutes on medium heat, or until there is no more liquid at the bottom. Set aside.
(If you like, you can add a little chopped parsley).
To prepare the béchamel, heat the milk.
In another pot, melt the butter over low heat, add salt and nutmeg, remove the pot from the heat, add the flour, and continue stirring with the whisk to prevent lumps.
Put the pot back on the heat, continue stirring when the mixture starts to take on a light golden color, incorporate the hot milk, and stir everything vigorously with the whisk.
Cook until it boils to achieve a good density.
Take half of the mushrooms and chop them, season with salt and pepper.
Combine them with the béchamel to achieve a smooth cream.
Cut the cheese into cubes and the speck into strips.
(At home, I had fresh mozzarella, so I cut that, but provolone or whatever you prefer is also fine).
Spread a thin layer of mushroom béchamel on the base of a baking dish and start creating the layers of our lasagna with mushrooms, speck, and cubed cheese.
“Place a layer of lasagna sheets and start distributing the remaining mushrooms, cubed speck, and the mushroom béchamel prepared earlier, along with the other half that we set aside.”
Continue for at least 4 layers.
Of course, don’t forget the grated cheese between the layers. Be generous.
Continue like this until all the ingredients are used, leaving a layer of béchamel and mushrooms on top.
Bake at 392°F for 20-25 minutes.
The cooking times for lasagna, for both cooking methods, are indicative; always adjust based on your oven, as not all ovens cook the same way.

Let the lasagna rest before serving it to your guests.
Enjoy your meal