Authentic Italian Recipes from Italy




                   Can't find what you're looking for? Request a recipe and we'll post it for you!

                                        Never miss a recipe. Join our spam-free mailing list.

                                                                     Our tips & info




     Lasagna with Ham, Cheese and Mushrooms Header

         Lasagna with Ham, Cheese and Mushrooms
   Lasagna with Ham, Cheese and Mushrooms Photo
Category: Lasagna, Pasta
Servings: 8 - 12
Total time: 1 - 2 hrs
Level: Easy
Review/Rate this recipe

An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 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


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.