My favourite ever lasagna recipe is with radicchio and speck (a smoked type of ham) which my mum makes every time radicchio is in season. It is so simple yet so much lighter than the traditional meat lasagna. I also love lasagna packed with lots of vegetables like the one I made for our Sunday meal.
You will love this one: fresh mushrooms, lots of colourful vegetables, parmesan cheese and bechamel sauce. This makes one of those classic "trattoria style" dishes, one of those hearty meals which will make you feel good, nourished and happy!
I have sneaked in some bits of prosciutto for a salty bite, but by all means, if you wish you can leave this out and make this a vegetarian meal. It will taste delicious anyway.
Homemade bechamel sauce is just divine especially if you use good quality butter. A guaranteed success if you have guests for dinner.
A smart tip is to always make dishes like these in advance and then freeze them so if you have friends around all you need to do is to defrost and pop it in the oven!
- Prep Time : 40 minutes
- Cook Time : 40 minutes
- fresh lasagne sheets - 300 g (about 10 to 15 sheets)
- fresh mushrooms - 250 g - just over 2 cups
- zucchini - 2
- carrots - 2
- finely chopped parsley - 1 tbsp
- finely chopped onion - 1
- ham - 3 slices
- olive oil
- grated Parmesan cheese - to sprinkle
- salt and pepper
- for the bechamelle sauce:
- fresh milk - 1,5 Liters - 1.58 qt
- plain flour - 100 g - 1 cup
- nutmeg - pinch
- butter - 100 g - 1/2 cup
Recently, at the London Borough market in London I saw some chanterelle mushrooms and I could not resist to temptation. The display was fantastic and so was their beautiful fresh smell! I already pictured a mushroom lasagna in my mind.
Mushrooms are like sponges and if you immerse them in water they will just absorb it all making them more tricky to cook. Clean them carefully with a damp cloth instead.
If they really are dirty rinse them quickly under the tap then pat them dry with a clean towel.
Cook the mushrooms in a pan with a couple of tbsp of olive oil add salt and pepper and cook them until soft. When they are cooked, add the parsley and stir well.
Wash and finely slice the zucchini and the carrots. In a pan stir fry the onion for a couple of minutes with 2 tbsp of olive oil then add the vegetables and cook until soft. Season to taste.
Make the bechamel sauce: in a pan melt the butter then add the flour mixing well. Slowly add the milk stirring with a whisk. Add the nutmeg, salt and pepper. You need to stir at all times over a medium heat. Bring to the boil and cook until the sauce has thickened.
Now you can start assembling your lasagna. Grease a baking tray with a little butter and pour some sauce on the bottom. Put a layer of lasagna sheets, some vegetables and mushrooms and a few bits of ham (optional). Sprinkle with parmesan cheese.
Pour some bechamel sauce on it and continue until the end of your ingredients.
Finish off with a layer of bechamel and vegetables and a drizzle of olive oil or with a few flakes of butter.
Cover with tinfoil and cook at 200C or 400 F for 30 minutes. Remove the foil after 20 minutes of cooking and continue cooking for the remaining 20 minutes.
It smells like a trattoria! Nothing can be more comforting than a hot lasagna with a glass of red wine!