Lasagna with mushrooms and ham


250 g di sfoglia extrafine Maffei

600 g of fresh or frozen mixed mushrooms
1 clove garlic
1 bay leaf
2 sprigs of thyme
white wine
extra virgin olive oil
salt to taste
pepper as needed
vegetable broth
1 liter of milk
80 g flour
70 g of butter
200 g of cooked ham sliced
butter q.s.


Mushrooms: Golden in oil crushed garlic with the bay leaf and thyme. Add the sliced ​​mushrooms and brown them than wet with wine. Add salt and pepper. (photo 1).

White sauce: heat the milk. Aside, melt the butter over low heat with a few tablespoons of milk, then, off the heat, add the flour and stir with a whisk to avoid lumps. Still stirring, diluted with the remaining milk. Place the saucepan over medium heat and thicken the sauce. Add salt after cooking and flavored with a little grated nutmeg.

Brush the mold with melted butter and line the bottom with a rectangle of dough, then spread a thin layer of sauce and cover with a few tablespoons of mushroom sauce (photo 2). Sprinkle with grated cheese, then laid on top of the ham, a little white sauce and close with another piece of dough (photo 3). Repeat alternating layers until you put all the ingredients and finishing with a little sauce. Bake at 170 degrees for 30 minutes and garnish with thyme and serve.

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