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Mushroom and ham is a classic combination in Italian cuisine. Try it in this lasagne, baked in a rich bechamel sauce. Use porcini mushrooms for a more intense and sophisticated flavour, or regular white mushrooms will work too.
Lasagne is tastier if allowed to stand at least 15 minutes before serving, so the pasta has the time to "relax" and absorb the sauce. I suggest to prepare the lasagne well in advance (up to 2 days), then cover with aluminium foil and refrigerate. A quick heat up in the oven before serving and your lasagne will be perfect!