Vincisgrassi Wild mushroom prosciutto lasagne

Ingredients

• 500g chicken stock
• 30g pack dried porcini mushrooms
• 2 tbsp olive oil
• 100g butter
• 1 bay leaf
• 300g Portobello mushrooms or chestnut mushrooms, halved and sliced
• 1 garlic clove, crushed
• 75g plain flour
• 500ml hot full-fat milk
• 100g double cream
• 140g prosciutto, roughly shredded
• handful flat-leaf parsley leaves, chopped
• 12 sheets fresh lasagne
• 140g parmesan, about two-thirds finely grated, the rest shaved
• truffle oil (optional)

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