An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 1 recipe of our Homemade Pasta for Cannelloni and Lasagna or 1 box of your favorite lasagna brand
- 1 recipe of our Besciamella Sauce
- 20 ounces (2 large trays) button mushrooms, cleaned and sliced
- 1 clove garlic, peeled and minced
- 1/2 cup white wine
- 1 tablespoon extra virgin olive oil
- 1/4 cup fresh parsley
- 1/2 pound sliced ham, chopped
- 4 ounces fontina cheese, grated
- 3 tablespoons butter, cubed + more for buttering the baking dish
- 1/2 cup Parmigiano Reggiano cheese, grated
- Salt and pepper
Directions
1.
If
you
have
not
already
done
so,
prepare
the
recipes
for
the
besciamella
and
the
homemade
pasta.
Once
prepared,
set
them
aside.
2.
In a
large
sauté
pan
over
medium-high
heat,
add
the
olive
oil
and
minced
garlic
to
the
pan.
Sauté
the
garlic
for
2 -
3
minutes
or
until
it
begins
to
sizzle
and
becomes
fragrant.
3.
To
the
pan,
add
the
white
wine.
Simmer
the
wine
for
1
minute
and
then
add
the
mushrooms
to
the
pan.
Stir
the
ingredients
to
combine,
and
then
cover
the
pan
and
cook
the
mushrooms
for
5 -
7
minutes.
4.
While
the
mushrooms
are
cooking,
mince
the
parsley.
5.
After
5 -
7
minutes,
uncover
the
mushrooms,
add
the
parsley
and
a
pinch
of
salt
and
pepper
to
the
pan.
Stir
the
ingredients
again.
Continue
cooking
the
mushrooms,
uncovered,
until
the
liquid
in
the
pan
reduces
by
1/2
to
2/3.
At
that
point,
the
mushrooms
are
finished
cooking.
Remove
them
from
the
heat
and
set
them
aside.
6.
Preheat
the
oven
to
375
degrees.
7.
If
you
are
using
pre-made
lasagna,
prepare
it
for
assembling
the
lasagna
according
to
the
manufacturer's
instructions.
8.
When
you
are
ready
to
assemble
the
lasagna,
thoroughly
butter
the
bottom
of
an
oven-safe
baking
dish.
Then
add
a
generous
spoonful
of
the
besciamella
to
the
bottom
of
the
dish
and
spread
it
around
so
that
a
thin
layer
of
the
sauce
covers
the
bottom
of
the
dish.
9.
Over
the
top
of
the
besciamella,
add
the
first
layer
of
pasta,
and
then
spread
a
thin
layer
of
besciamella
over
the
pasta.
10.
Evenly
distribute
a
few
spoonfuls
of
the
mushrooms,
some
of
the
ham
and
a
small
amount
of
the
fontina
evenly
over
the
pasta
along
with
a
sprinkling
of
the
Parmigiano.
11.
Then
drizzle
a
bit
more
of
the
besciamella
over
the
top
and
cover
with
the
next
layer
of
pasta.
12.
Repeat
steps
9 -
11
until
you
have
at
least
5
layers
of
pasta
or
until
all
of
the
pasta
is
used.
Top
the
final
layer
of
pasta
with
the
remaining
mushrooms,
ham
and
fontina
followed
by
another
drizzle
of
the
besciamella
and
a
generous
sprinkling
of
Parmigiano.
Finally,
place
the
cubes
of
butter
evenly
over
the
top
of
the
lasagna.
13.
Cover
the
baking
dish
tightly
with
foil
and
place
it
in
the
oven
on
the
center
rack
and
bake
for
30
minutes.
14.
After
30
minutes,
uncover
the
dish
and
continue
to
bake
another
10
minutes
to
brown
cheese
and
besciamella
on
top
of
the
lasagna.
15.
Once
the
top
is a
golden
brown,
remove
the
lasagna
from
the
oven
and
allow
it
to
cool
for
10
minutes
prior
to
serving.
