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)
Instructions
Vincisgrassi (Wild mushroom & prosciutto lasagne) serves 12 original recipe by BBC Good Food.
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