Vincigrassi

This is really good but rich - and these quantities make a very large one!

Ingredients

400ml good chicken stock

30g dried porcini mushrooms (ceps)

50g butter

2 cloves slightly crushed garlic

150g slices Parma ham

400g mixed wild mushrooms

1 glass white wine

20 sheets dried lasagne

200g Parmesan cheese, grated

for the béchamel: 2l milk; salt & black pepper; 140g butter; 140g plain flour

Bring the chicken stock to a boil and add the dried mushrooms, then take off the heat straight away and allow to infuse for an hour
For the béchamel, bring the milk to a boil and season
In a separate pan, melt the butter, whisk in the flour and cook gently for 3 minutes
Gradually whisk in the milk and whisk over low heat for 2 minutes until you have a thick sauce. Take off the heat and keep warm
Lift the mushrooms from the stock, which you need later, and chop mushrooms finely
Melt the butter in a large pan, add the garlic, Parma ham and chopped dried mushrooms and cook for 2 minutes - don't burn the garlic
Put in the wild mushrooms and cook fore 3 minutes to release their liquid. Add the white wine and bubble to evaporate some of the alchohol. Add the reserved chicken stock
Bring to a boil and stir in ¾ of the béchamel and take off the heat.
Preheat oven to 180℃
In a large ovenproof dish, ladle some of the béchamel, mushroom and hame mixture over the base. Cover with lasagne sheets - leave no gaps, overlap a little if needed
Ladle in more sauce, 2 tbsp of grated parmesan and more pasta.
Repeat twice more. Cover the last layer of pasta with the reserved béchamel and plenty of parmesan cheese.
Bake in the preheated oven for 20-25 minutes until golden and crispy on top

Made at Home Georgio Locatelli

baked pasta

italian

a lasagne variant