Mushroom, Parma ham and mascarpone lasagne from Delicious Magazine (UK), May 2010: The Italian Issue (page 52)

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Notes about this recipe

  • whitewoods on October 10, 2019

    I followed the directions, and cooked this lasagne from frozen, even though a quick google search suggested that that's not really recommended for lasagne. I had to convert the Celsius to Fahrenheit--so I cooked it at 340 degrees for 60 minutes covered and 30 minutes uncovered. It was mostly hot, although there still appeared to be one or two cool spots. I had managed to find Taleggio cheese at Whole Foods Market--so I followed the recipe exactly, and for mushrooms I used half baby bella and half shiitake. I liked the dish but thought it a little rich, however, Mom told me, "Every bite tastes like heaven!" I don't recall her ever loving something that I cooked that much. We'll be having it for dinner tomorrow and the next night too.

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