Dinner Ideas: Lasagna

Winter is the time I cook comfort foods the most. One of my favorites is lasagna. Pasta, delicious sauce, cheese, veggies (sometimes), meat (sometimes), it is a  flavor combination that is hard to resist. Easy to scale up, if needed, lasagna is a quick fix when I need a quick dinner or we are having a few extra people over for dinner. Add a fresh salad and some garlic bread, and dinner is good to go.

This lasagna recipe is a “white” lasagna: a combination of béchamel sauce with porcini mushrooms and prosciutto. The decadence of porcini mushrooms, the salty-sweet flavoring of prosciutto, and a little touch of garlic potency makes this dish, well, truly irresistible!

Porcini Mushroom & Prosciutto Lasagna | CHEFS MixPorcini Mushroom & Prosciutto Lasagna

Prep: 30 minutes | Cook: 40 minutes | Serves: 8 people

Ingredients
1lb  porcini mushrooms
10oz lasagna sheets, prepared to product instructions
5oz prosciutto, sliced
3 cups béchamel sauce (recipe below)
7 ounces fresh Parmesan cheese, grated
7 ounces Italian blend cheeses (Asiago, Romano, Parmesan)
1 garlic clove, minced
1/4 cup extra-virgin olive oil
3-1/2 ounces butter
salt and pepper

Ingredients
In a large saute pan or large skillet and heat ¼-cup olive oil, until oil shimmers. Once oil is hot, add in the porcini mushrooms and season with salt and pepper and cook over medium-high heat for 10 minutes, or until the porcini are browned and all the juices have evaporated. Add in the minced garlic to the mushrooms and cook for a further 2 minutes. Season with salt and pepper to taste.

Preheat the oven to 350 F. Butter 10x14x2 inch baking dish.

Cover the base of the oven-proof dish with ½-cup béchamel sauce. Layer with sheets of lasagna. porcini mushrooms, slices of prosciutto and Italian blend cheese. Continue on in this fashion and end with a layer of pasta, béchamel, and top with Parmesan cheese.

Bake for 30 to 40 minutes until it’s golden brown and bubbling nicely on top. Let the lasagna rest for 10 to 20 minutes before serving.

Béchamel SauceBéchamel Sauce | CHEFS Mix

Ingredients
3 tablespoons plain flour
3-½ ounces (100g) butter
3 cups  (900ml) milk
salt and pepper to taste
fresh nutmeg (optional)

Directions
In a medium saucepan, melt 3 1/2 oz of butter over medium heat. Add in flour and stir to combine. Do not let butter and flour mixture brown. Cook for 3-5 minutes then slowly add in the milk, whisking continuously, until blended and smooth. Continue to stir until mixture has thickened (about 10 to 12 minutes). Season the blend with salt and pepper and if you wish to add a grating of fresh nutmeg.

Prefer moLasagna Recipes | CHEFS Catalogre classic lasagna? Try these recipes at CHEFS Catalog Recipes:

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