Storie di una mamma che cucina al dente - Stories of a mum who cooks al dente

Mushrooms and ham green lasagna

The green lasagna with mushrooms and ham is a good alternative to lasagna with meat sauce, not to be called Bolognese as in Italy it’s called ragù. It will take about 1 hour to prepare it.
Boil salted water where you’ll cook the lasagna (even if the packaging reports that they are ready to use) .
So you’ll need to do the sautéed mushrooms, as I explained in the recipe mushrooms and sausages (fry in evo Garlic and the sliced mushrooms; add parsley) .

You’ll also need to prepare the béchamel sauce (you can also buy it, adding to the pot a little bit of preservatives 🙂 ).



Place the butter in a pan. Once melted on low heat, add the flour and nutmeg powder. Mix until  you get a ball. Then add the milk a little at a time until you get this …


Now you are ready to assemble the dish: sprinkle the bottom of your tin with the béchamel, then a layer of lasagna,  mushrooms,  prosciutto and  béchamel again. So on until you finish the ingredients . On the last layer sprinkle some Parmesan cheese and bake at 180 degrees for 40 minutes.


Serve hot with a nice glass of red or a full body white.



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