Yield: 4-6 servings
Ingredients:
Béchamel sauce
- 6 tablespoons (90 ml) extra virgin olive oil
- ½ cup (120 ml) flour
- 4 cups (1 L) milk
- Salt and pepper
- ¼ teaspoon (1.25 ml) grated nutmeg
Lasagna:
- 1 cup (240 ml) dried porcini mushrooms
- 2 cups (470 ml) chopped Portobello mushrooms
- 1 cup (240 ml) diced pancetta
- 2 onions, chopped
- 1 cup (240 ml) shredded prosciutto
- 2 garlic cloves, minced
- ¼ cup (60 ml) marsala wine
- ¼ cup (60 ml) chicken stock
- ¼ cup (60 ml) chopped fresh parsley
- Salt and pepper
- 8 fresh lasagna sheets
- Olive oil, for greasing baking dish
- 2 cups (470 ml) grated parmesan cheese, divided
- 4 cups (950 ml) Béchamel sauce, divided
Method:
To make the béchamel, heat the olive oil on the stove. Gradually stir in the flour until a paste forms.
Little by little, add the milk, stirring to get rid of any lumps. Cook 3-5 minutes, until mixture is thick, then remove from heat.
Season with salt, pepper, and nutmeg and mix in. Reserve for lasagna.
For the Lasagna, start by making the mushroom-pancetta ragu; pour boiling water over dried porcinis and steep until soft, 5-10 minutes.
Drain softened mushrooms, squeezing out and reserving the liquid (about ¼ cup/60 ml). Finely chop the squeezed mushrooms and reserve.
In a large hot pan, cook the pancetta 3-4 minutes, until golden, if desired, drain off and discard about half of the fat.
To the remaining fat and pancetta, add the chopped dried mushrooms, portabellas, and onions and fry, stirring, 1-2 minutes, until soft and fragrant.
Add prosciutto and garlic and cook for 5 minutes, stirring.
Add the marsala, bring to a boil, and reduce by half.
Add chicken stock, reserved mushroom liquid, and parsley. Return to a boil and reduce until a thick ragu filling has formed. Reserve for the Lasagna.
Meanwhile, in a pot of boiling salted water, cook the fresh lasagna sheets until halfway cooked, about 1-2 minutes, then immediately remove to a cold water bath to stop the cooking.
Drain pasta and let dry briefly.
To assemble, grease the bottom of a 9- x 9-inch (23 x 23 cm) baking dish with olive oil and line the bottom and sides with lasagna sheets, trimming excess.
Ladle a layer of ragu filling over the pasta, then sprinkle on parmesan cheese.
Follow with a second layer of pasta, then béchamel, then sprinkle on a bit more parmesan.
Repeat layering to use all ingredients and finishing with a layer of béchamel, and cheese.
For best results, rest in the fridge overnight so the flavours can mingle.
Preheat oven to 350 F (175 F). Bring lasagna to room temperature.
Use a large high-rimmed pan to make a ‘bain marie’, or a ‘water bath’ by setting the smaller pan of lasagna in the middle and filling the larger pan with water halfway up the sides of the smaller pan.
Transfer both pans to oven together and bake for 30 minutes, until hot through and the cheese is golden.
Cool slightly before slicing and serving.
Buon appetito!
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