Lasagne with mushrooms and ham from Essentials of Classic Italian Cooking (page 217) by Marcella Hazan

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Notes about this recipe

  • MWFhome on June 30, 2014

    Made with homemade pasta. Flavors excellent and not hard. Agree that more bechamel is helpful. I liked thin slices of ham fitting into the layers. Great flavors. I seasoned mushrooms with nutmeg.

  • Delys77 on October 28, 2013

    Pg. 217 At first the amount of dried mushroom made me think this would be too pungent but with the addition of the bechamel the balance was just right between umami mushroom and creamy bechamel. I went with about 5 layers of noodles and finished with a layer of noodles and about 5 tb of béchamel and a sprinkling of parm. Overall I would say I used closer to 1.25 cups of parm and with that amount I gave a generous dusting to the top. I do think the recipe could have done with more bechamel on top, perhaps up to 1/2 a cup. Also I would suggest dicing the ham instead of julienne, I found the slivers of ham less appealing in the final presentation. Also I chopped the dried mushrooms before adding them to the pan. Lovely dish.

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