Mushroom, Parma ham and mascarpone lasagne recipe

By delicious. team

Serves 6
Takes 20 minutes to make, about 1¾ hours to cook
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Rating

This is a rich lasagne recipe but those calories are worth it because every mouthful is divine. For something really special, make your pasta from scratch.

Mushroom, Parma ham and mascarpone lasagne

Ingredients

Knob of butter
2 tbsp olive oil
450g mixed mushrooms, sliced
2 red onions, finely chopped
2 garlic cloves, finely sliced
400g good-quality pork mince
150ml white wine
200ml chicken stock, hot
2 large handfuls fresh flatleaf parsley, finely chopped
180g Taleggio, roughly chopped
6 Parma ham slices
10 (280g) This is a rich lasagne recipe but those calories are worth it because every mouthful is divine. For something really special, fresh lasagne sheets or buy some ready-made
50g grated Parmesan
30g dried white breadcrumbs

For the white sauce

30g unsalted butter
30g plain flour
300ml whole milk
250g mascarpone
Nutmeg, to grate

Method

1. Heat half the butter and half the oil in a large sauté pan over a high heat. Fry the mushrooms for 5 minutes until golden. Remove and set aside. Add the remaining oil and butter to the pan and gently fry the onion for 10 minutes until very soft. Add the garlic and cook for a further 2 minutes.
2. Add the mince to the pan and cook for 5 minutes until browned. Return the mushrooms to the pan, pour in the wine and bubble until reduced by half. Add the chicken stock, season well and bubble for 20 minutes, then stir in half of the parsley.
3. For the sauce, melt the butter in a pan over a medium heat, then add the flour to make a paste (roux). Cook for a few minutes, stirring, then gradually stir in the milk. Add the mascarpone and stir until smooth. Season and grate in nutmeg, to taste.
4. Spread half the mince over the base of 2-litre ovenproof dish. Dot with a third of the Taleggio, half the ham, and a layer of lasagne sheets. Spoon over half of the sauce. Repeat the layers, ending with the sauce. Mix the Parmesan, breadcrumbs and remaining parsley together, season, then sprinkle over the lasagne. Dot with the remaining Taleggio. Cool, wrap in cling film, then freeze for up to 3 months.
5. Preheat the oven to 180°C/fan160°C/gas 4. Bake from frozen for 1 hour until golden on top and piping hot throughout.