Today I want to delight you with a super tasty Lasagna with Mushrooms, Cooked Ham, and Mozzarella. This is one of those dishes perfect when you want to win someone over!
Easy to prepare, with a filling that’s truly mouth-watering. Perfect for Sunday lunches, parties and special occasions.
Lasagna is one of those dishes that most evokes home, family, and conviviality. Besides the classic and beloved lasagna with ragù, our family also loves white lasagna and I make it very often.
Every time I try to play with the ingredients for the filling to prepare a different one each time! Today’s is filled with mushrooms, cooked ham, and mozzarella. And of course, you can’t miss lots of homemade béchamel sauce!
If you also love lasagna, don’t miss this rich collection of my best lasagnas!
By the way, I’ll leave you with some other delicious recipes that might interest you and at the end of the article, you’ll find a little gift for you ❤
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: about 6
- Cooking methods: Electric oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz Thin Egg Lasagna Sheets (1 package)
- 21 oz Champignon Mushrooms
- 14 oz Pioppini Mushrooms
- 10.5 oz Cooked Ham (sliced)
- Mozzarella (3-4)
- Parmigiano Reggiano (grated to taste!)
- Olive Oil
- Salt
- 2 cloves Garlic
- 1 leaf Bay Leaf
- 20 cups Whole Milk
- 2 oz Butter
- 2 oz All-purpose Flour
Tools
- Saucepan
- Hand Whisk
- Frying Pan
- Ladle
- Baking Dish
- Cutting Board
- Knife
- Small Pot
Preparation
Melt the butter over low heat in a double boiler (that is, place it in a small pot which is then placed inside a larger pot with two to three inches of water in it).
Once the butter has melted, turn off the heat and sprinkle the flour (previously sifted) into the saucepan, stirring continuously with a kitchen whisk to avoid lumps.
Once the flour has turned golden brown, return it to the heat and gradually pour in the cold milk, continuing to stir with a ladle or kitchen whisk.
Cook everything over low heat until a smooth cream is obtained. As soon as it reaches the desired consistency, turn off the heat and remove from the stove.
Season with salt and pepper or nutmeg.
Note:
The consistency of the béchamel sauce varies depending on the amount of flour and butter. This dose is the one my mother has always used, who loves to prepare a rather fluid and not “heavy” béchamel.If you prefer a thicker consistency, you need to increase the amount of butter and flour.
Now let’s think about the filling of our delicious lasagna. Take the two types of mushrooms, clean them, and cut them to your preferred size.
Cook them in a pan with olive oil, 1 bay leaf, and a couple of garlic cloves (season with salt).
If you don’t like pioppini mushrooms, you can of course use only champignon mushrooms, in this case, 2 lbs.
Assembly:
Take a baking dish and line it with parchment paper, spread some béchamel on the bottom, and then lay down some sheets of lasagna according to the size of the baking dish used.Fill first with some mushrooms, then lay the slices of cooked ham, then some previously torn mozzarella, and a bit of Parmigiano Reggiano. Top with some béchamel.
Continue to make the lasagna, then make a second layer of sheets, fill with mushrooms, slices of cooked ham, mozzarella, Parmigiano, and béchamel again. Continue until all ingredients are used.
Bake in a preheated oven for about 30 minutes at 350°F, static mode, until the sheets start to puff up and brown.
In the last 5-10 minutes, you can also switch to convection mode to make the surface crispier and tastier, but be careful not to overbrown it.
Remove from the oven and let it cool slightly, then enjoy this delicious Lasagna with Mushrooms, Cooked Ham, and Mozzarella! Until the next recipe!
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