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Mushroom and ham lasagne recipe

Mushroom and ham lasagne recipe

  • Recipes
  • Ingredients
  • Pasta
  • Pasta bakes
  • Lasagne

Mushroom and ham is a classic combination in Italian cuisine. Use porcini mushrooms for a more intense and sophisticated flavour, or regular white mushrooms will work too.

10 people made this

IngredientsServes: 6

  • For the bechamel
  • 80g butter
  • 80g plain flour
  • 1L milk
  • salt and pepper, to taste
  • 1 teaspoon ground nutmeg
  • For the lasagne
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, crushed
  • 500g fresh mushrooms, sliced
  • 120ml white wine
  • 1 knob butter
  • 100g ham, cubed
  • 350g fresh or dried lasagne sheets (about 12 sheets)
  • 100g mozzarella cheese, cubed
  • 200g grated Parmesan cheese

MethodPrep:40min ›Cook:40min ›Ready in:1hr20min

    Prepare the bechamel:

  1. Melt butter in a saucepan and add the flour. Stir vigorously with a whisk so that no lumps are formed. Pour in the milk and cook over medium heat until it thickens enough to coat the back of a spoon. Stir occasionally with a whisk to avoid lumps. Season with salt, pepper and nutmeg. Remove sauce from heat and set aside.
  2. Prepare mushrooms and ham:

  3. Heat oil in a frying pan over medium heat and cook the garlic until just golden (do not burn). Add mushrooms and stir to coat in oil. Turn up heat, pour in white wine and simmer until the alcohol has evaporated. Reduce to medium heat and cook until mushrooms are soft, about 10 minutes. Season with salt, remove garlic and keep warm.
  4. Melt knob of butter in a small pan and add ham. Coat in butter and cook for 2 minutes.
  5. Assemble and bake lasagne:

  6. Bring to the boil a large pot with plenty of salted water; add 1 tablespoon of olive oil. If using dried lasagne sheets, cook by following the cooking time on the packet. If using fresh ones, dip each sheet in salted boiling water for 1 minute. In both cases, drain the lasagne sheets and pass quickly under cold tap water to stop cooking. Lay them on a tea towel and pat dry.
  7. Preheat oven to 180 C / Gas 4.
  8. Pour a ladleful of the bechamel sauce over the bottom of a 20x30cm baking dish. Lay 3 lasagne sheets side by side and cover with 1/4 of remaining bechamel; then add 1/3 of cubed ham, 1/3 of mushrooms and 1/3 of mozzarella. Sprinkle with Parmesan cheese, then cover with lasagne sheets. Continue layers, finishing with bechamel and a good handful of grated Parmesan cheese.
  9. Bake for 30 to 40 minutes or until the pasta is fully cooked and the top is golden brown. Place under the grill for the last 5 minutes to get a nice golden top. Remove from oven, then let stand for 15 minutes covered with an aluminium foil before slicing and serving.

Standing

Lasagne is tastier if allowed to stand at least 15 minutes before serving, so the pasta has the time to "relax" and absorb the sauce. I suggest to prepare the lasagne well in advance (up to 2 days), then cover with aluminium foil and refrigerate. A quick heat up in the oven before serving and your lasagne will be perfect!

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Ham, mushroom & courgette lasagne

We’re on the brink of autumn and saying our warm goodbyes to outdoor eating, barbecues and colourful salads. As the days grow shorter and colder, our cravings move toward the familiar, with more substantial, warming foods and hardier ingredients.

Comfort Food , Jamie’s latest book out now, celebrates the changing seasons, and recipes inspired from childhood memories – an opportunity for me to see which comfort food dishes I remember from growing up and which are completely new to me.

I’ve found that comfort food and comfort cooking is definitely all about creating dishes that instantly bring on that “warm and fuzzy” feeling. Slow roasts, oven bakes, mashed potatoes and gravy, and puddings with lashings of custard all beckon. I think of it as “rainy day” food the kind of food you want to eat when you’re feeling under the weather or when you’re having a pyjama day. It’s restorative, wholesome, tasty food that conjures up happy memories, or that reminds you of a particular place or time.

At the very top of my comfort food list is an oven-baked, cheese-topped lasagne. There’s a certain process involved in preparing this dish there are stages, it takes time, it is almost crafted. It might seem like a labour-intensive task, but it’s worth the effort spending a little time creating those flavourful layers that come together slowly as they bake. See it as a ritual and don’t rush. You could even channel the Italian Mamma (or Papà!) within and try making your own fresh egg pasta it’s not as difficult as you might think. With fresh pasta, the end result is a much lighter dish. You should also experiment with the flavours within the layers of your dish. Purists will enjoy slow cooking Bolognese, while more adventurous cooks might like to try a version using pancetta, pork belly, squash and chilli or even a vegetarian aubergine lasagne.

My own white lasagne (lasagne in bianco) favourite is one made with fresh pasta sheets, griddled courgette (or zucchini), Italian ham and mushrooms with a white sauce. I promise you it is worth the effort – you’ll definitely find this recipe a comfort as we slide into autumn.


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Recipe Summary

  • 2 tablespoons white vinegar
  • 3 potatoes, very thinly sliced
  • 6 tablespoons extra virgin-olive oil, divided
  • 3 cups finely chopped ham
  • 1 (10.75 ounce) can condensed cream of mushroom soup (such as Campbell's®)
  • ½ cup finely chopped onion
  • ¼ cup milk
  • 2 tablespoons minced capers
  • 1 ½ teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 cup shredded sharp Cheddar cheese
  • ½ cup pepper Jack cheese
  • 1 cup shredded mozzarella cheese
  • 1 tablespoon parsley flakes

Fill a large pot with water add vinegar. Bring to a boil. Add potatoes and simmer until tender, about 15 minutes. Drain.

Preheat oven to 300 degrees F (150 degrees C). Coat 2 rimmed baking sheets with 2 tablespoons olive oil each.

Arrange potato slices on a towel. Dab with another towel to dry. Arrange potato slices on the oiled baking sheets.

Bake in the preheated oven until bottoms are golden brown, about 20 minutes. Flip all slices. Continue baking until tops are golden brown, about 10 minutes. Remove from oven.

Increase oven temperature to 350 degrees F (180 degrees C). Coat a 9x12-inch baking dish with the remaining 2 tablespoons oil.

Combine ham, cream of mushroom soup, onion, milk, capers, salt, cayenne pepper, and chili powder in a large bowl.

Spread ham mixture in the bottom of the baking dish. Cover evenly with Cheddar cheese and pepper Jack cheese. Arrange potato slices on top. Cover potato slices evenly with mozzarella cheese.

Bake in the preheated oven until mozzarella cheese is melted, about 15 minutes. Garnish with parsley.


Recipes

Springbok mince, Parma ham and mushrooms: this is one decadent lasagne! Creator Gordon Wright first tasted a similar dish at Osteria del Boccondivino in Italy. This South African interpretation comes to us from Gordon's new book, Veld to Fork.

Ingredients

Method

Preheat the oven to 180 C. Grease a large ovenproof dish.

Melt the butter in a large saucepan and sweat the onion until soft. Add the mushrooms, cover the saucepan and simmer for 20 minutes. Gradually add the flour, and then the milk just as slowly. Stir non-stop and cook for another 5 minutes.

Preheat the oven to 180 C. Grease a large ovenproof dish.

Melt the butter in a large saucepan and sweat the onion until soft. Add the mushrooms, cover the saucepan and simmer for 20 minutes. Gradually add the flour, and then the milk just as slowly. Stir non-stop and cook for another 5 minutes. Stir in half the Parmesan and all the nutmeg, then remove from the heat and set aside.

In a separate pan, fry the mince with the chopped garlic and rosemary until cooked. Add salt and pepper to taste.

Cook the lasagne sheets for 1 minute in boiling water (if you’re not using fresh lasagne).

Place alternate layers of lasagne, mince, mushroom mixture, spinach and Parma ham in the prepared dish until the dish is full. Dot with the cubes of butter and the rest of the Parmesan (and grated mozzarella, if using).

Bake for 20 minutes and serve with a herb salad and a good Sangiovese.

Recipe extracted from Veld to Fork, by Gordon Wright, published by Struik Lifestyle.


Ham & Cheese Lasagna

Sure, I bet many of us have some leftover Easter ham in the fridge, . or have popped some in the freezer. Well, this Ham & Cheese Lasagna is my absolute favorite way to enjoy our leftover Easter ham.

Hands-down my favorite. Though Ham Salad and Slow Cooker Ham & Corn Chowder are each a very close second.

Truth be told though, I can take ZERO credit for actually cooking our family's Easter ham. No. My Mom handles all of that.

I did make this Ham & Cheese Lasagna with the leftovers she shared, however.

It's kind of our Easter tradition - Every year Mom sends me home with a little goodie bag of ham leftover from our family's Easter dinner. And every year I chop it up and make her Ham & Cheese Lasagna to enjoy it.

My mom created this recipe way back when I was a kid, and I still love it today.

Instead of a traditional red sauce, this ham version of lasagna is made with a Monterey Jack cheese-infused white sauce.

After stirring in chopped ham and some fresh mushrooms, it then goes the traditional lasagna route by layering that yummy sauce up with cooked lasagna noodles. The top then receives a generous sprinkling of more Montery Jack cheese, which turns a beautifully tasty light golden brown once baked.

And my oh my, the result is sure tasty.

If you've got a hankering for Ham & Cheese Lasagna but don't have leftover ham, no worries.

Just buy a ham steak and chop it up. Or even ask the deli to cut you a couple of thick ham slices . like about 1/4-inch thick . and just chop that up. Both work just fine!

If you do have leftover ham and are looking for a new way to enjoy it, then my Mom's Ham & Cheese Lasagna is just the thing for you.


Creamy Spinach and Mushroom Lasagna

Yield: 12 servings

prep time: 25 minutes

cook time: 55 minutes

total time: 1 hour 20 minutes

This is sure to become a family favorite. Best of all, it’s freezer-friendly and can also be made ahead of time!

Ingredients:

  • 9 lasagna noodles
  • 1 (15-ounce) package whole milk ricotta
  • 2 (10-ounce) packages frozen chopped spinach, thawed and drained
  • 3 cups shredded mozzarella cheese, divided
  • 3/4 cup freshly grated Parmesan, divided
  • 2 tablespoons chopped fresh parsley leaves

For the sauce

  • 1/4 cup unsalted butter
  • 2 cloves garlic, minced
  • 1 pound cremini mushrooms, thinly sliced
  • 1 onion, diced
  • 1/4 cup all-purpose flour
  • 3 cups milk, at room temperature
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Pinch of nutmeg
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 350 degrees F.
  2. To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.
  3. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in basil, oregano and nutmeg until fragrant, about 1 minute season with salt and pepper, to taste set aside.
  4. In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
  5. Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish top with 3 lasagna noodles, 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup mozzarella cheese and 1/4 cup Parmesan. Repeat with a second layer. Top with remaining noodles, mushroom sauce and cheeses.*
  6. Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes.
  7. Serve, garnished with parsley, if desired.

Notes:

*MAKE-AHEAD: Cover lasagna tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove plastic wrap, cover and bake for 40 minutes. Uncover bake for an additional 10-15 minutes, or until completely cooked through.

*TO FREEZE: Cover lasagna tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 90 minutes. Uncover bake for an additional 10-15 minutes, or until completely cooked through.

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Spicy mushroom lasagne recipe

The rich ragù gives any meat sauce a run for its money and can easily be made vegan if you lose the cream. It can also be made ahead and refrigerated, ready to be served with pasta or polenta, saving yourself the trouble of constructing the lasagne if you&rsquore short on time.

If you want to get ahead, the lasagne can be assembled, refrigerated and then baked the next day (once it&rsquos come back up to room temperature).

Ingredients

  • 750 g chestnut mushrooms, halved
  • 500 g oyster mushrooms
  • 135 ml olive oil, plus extra for greasing
  • 60 g dried porcini mushrooms
  • 30 g dried wild mushrooms
  • 2 dried chillis, roughly chopped (deseeded for less heat)
  • 500 ml hot vegetable stock
  • 1 onion, peeled and quartered
  • 5 garlic cloves, roughly chopped
  • 1 carrot, peeled and quartered (90g/3oz)
  • 2 𔃁 plum tomatoes, quartered (200g/7oz)
  • 75 g tomato paste
  • 130 ml double cream
  • 60 g Pecorino Romano, finely grated
  • 60 g Parmesan, finely grated
  • 5 g basil leaves, finely chopped
  • 10 g parsley leaves, finely chopped, plus an extra tsp to serve
  • 250 g dried lasagne sheets (approx 14 sheets)
  • 1 pinch each of salt and black pepper
  • 26.5 oz chestnut mushrooms, halved
  • 17.6 oz oyster mushrooms
  • 4.8 fl oz olive oil, plus extra for greasing
  • 2.1 oz dried porcini mushrooms
  • 1.1 oz dried wild mushrooms
  • 2 dried chillis, roughly chopped (deseeded for less heat)
  • 17.6 fl oz hot vegetable stock
  • 1 onion, peeled and quartered
  • 5 garlic cloves, roughly chopped
  • 1 carrot, peeled and quartered (90g/3oz)
  • 2 𔃁 plum tomatoes, quartered (200g/7oz)
  • 2.6 oz tomato paste
  • 4.6 fl oz double cream
  • 2.1 oz Pecorino Romano, finely grated
  • 2.1 oz Parmesan, finely grated
  • 0.2 oz basil leaves, finely chopped
  • 0.4 oz parsley leaves, finely chopped, plus an extra tsp to serve
  • 8.8 oz dried lasagne sheets (approx 14 sheets)
  • 1 pinch each of salt and black pepper
  • 26.5 oz chestnut mushrooms, halved
  • 17.6 oz oyster mushrooms
  • 0.6 cup olive oil, plus extra for greasing
  • 2.1 oz dried porcini mushrooms
  • 1.1 oz dried wild mushrooms
  • 2 dried chillis, roughly chopped (deseeded for less heat)
  • 2.1 cups hot vegetable stock
  • 1 onion, peeled and quartered
  • 5 garlic cloves, roughly chopped
  • 1 carrot, peeled and quartered (90g/3oz)
  • 2 𔃁 plum tomatoes, quartered (200g/7oz)
  • 2.6 oz tomato paste
  • 0.5 cup double cream
  • 2.1 oz Pecorino Romano, finely grated
  • 2.1 oz Parmesan, finely grated
  • 0.2 oz basil leaves, finely chopped
  • 0.4 oz parsley leaves, finely chopped, plus an extra tsp to serve
  • 8.8 oz dried lasagne sheets (approx 14 sheets)
  • 1 pinch each of salt and black pepper

Details

  • Cuisine: British
  • Recipe Type: Pasta
  • Difficulty: Medium
  • Preparation Time: 25 mins
  • Cooking Time: 115 mins
  • Serves: 6

Step-by-step

  1. Preheat the oven to 230°C fan/500°F/gas mark 8.
  2. Put the chestnut and oyster mushrooms into the large bowl of a food processor in three or four batches and pulse each batch until finely chopped (or finely chop everything by hand). Toss the chopped mushrooms in a large bowl with 3 tablespoons of oil and 1 teaspoon of salt and spread out on a large, 40cm x 35cm (16 x 14inch) parchment-lined, rimmed baking tray.
  3. Bake for 30 minutes near the top of the oven, stirring three times throughout, until the mushrooms are golden-brown they will have reduced in volume significantly. Set aside. Reduce the oven temperature to 200°C fan/425°F/gas mark 6.
  4. Meanwhile, combine the dried mushrooms, chillies and hot stock in a large bowl and set aside to soak for half an hour. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get about 340ml/11.5fl oz: if you have any less, top up with water.
  5. Very roughly chop the rehydrated mushrooms (you want some chunks) and finely chop the chillies. Set the stock and mushrooms aside separately.
  6. Put the onion, garlic and carrot into the food processor and pulse until finely chopped (or finely chop everything by hand). Heat 60ml/2fl oz of oil in a large sauté pan or pot on a medium-high heat. Once hot, add the onion mixture and fry for 8 minutes, stirring occasionally, until soft and golden.
  7. Pulse the tomatoes in the food processor until finely chopped (or finely chop by hand), then add to the pan along with the tomato paste, 1½ teaspoons of salt and 1¾ teaspoons of freshly cracked black pepper. Cook for 7 minutes, stirring occasionally.
  8. Add the rehydrated mushrooms and chillies and the roasted mushrooms and cook for 9 minutes, resisting the urge to stir: you want the mushrooms to be slightly crisp and browned on the bottom. Stir in the reserved stock and 800ml/27fl oz of water and, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragù. Stir in 100ml/3.3fl oz of the cream and simmer for another 2 minutes, then remove from the heat. Combine both cheeses and both herbs in a small bowl.
  9. To assemble the lasagne, spread one-fifth of the sauce in the bottom of a round 28cm/11inch baking dish (or a 30cm x 20cm/12 x 8inch rectangular dish), then top with a fifth of the cheese mixture, followed by a layer of lasagne sheets, broken to fit where necessary. Repeat these layers three more times in that order, and finish with a final layer of sauce and cheese: that&rsquos five layers of sauce and cheese and four layers of pasta.
  10. Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, then cover with foil and bake for 15 minutes. Remove the foil, increase the temperature to 220°C fan/475°F/gas mark 7 and bake for another 12 minutes, turning the dish round halfway. Turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp.
  11. Set aside to cool for 5 or so minutes, then drizzle over the remaining tablespoon of cream and oil. Sprinkle over the remaining parsley, finish with a good grind of pepper and serve.

This recipe is from Ottolenghi FLAVOUR by Yotam Ottolenghi and Ixta Belfrage (Ebury Press, £27). Photographs by Jonathan Lovekin.


  • 750g/1lb 10oz chestnut mushrooms, halved
  • 500g/1lb 2oz oyster mushrooms
  • 135ml/4½fl oz olive oil, plus extra for greasing
  • 60g/2¼oz dried porcini mushrooms
  • 30g/1oz dried wild mushrooms
  • 2 dried red chillies, seeds removed and roughly chopped
  • 500ml/18fl oz hot vegetable stock
  • 1 onion, quartered
  • 5 garlic cloves, roughly chopped
  • 1 carrot, peeled and quartered
  • 2–3 plum tomatoes, quartered
  • 75g/2¾oz tomato purée
  • 130ml/4fl oz double cream
  • 60g/2¼oz pecorino romano or alternative vegetarian hard cheese, finely grated
  • 60g/2¼oz Parmesan or alternative vegetarian hard cheese, finely grated
  • 5g basil leaves, finely chopped
  • 10g parsley leaves, finely chopped, plus 1 tsp to garnish
  • 250g/9oz dried lasagne sheets (about 14 sheets)
  • salt and freshly ground black pepper

Preheat the oven to 240C/220C Fan/Gas 9.

Put the chestnut and oyster mushrooms into a food processor in three or four batches and pulse each batch until finely chopped (or finely chop everything by hand). Toss the chopped mushrooms in a large bowl with 3 tablespoons of oil and 1 teaspoon of salt.

Line a 40x35cm/16x14in baking tray with baking paper and spread out the mushroom mixture on the tray. Bake for 30 minutes near the top of the oven, stirring three times during cooking, until the mushrooms are golden brown. They will have reduced in volume significantly. Set aside.

Meanwhile, combine the dried mushrooms, chillies and stock in a large bowl and set aside to soak for 30 minutes. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get about 340ml/11fl oz. If you have any less, top up with water. Very roughly chop the rehydrated mushrooms (you want some chunks) and finely chop the chillies. Set the stock and mushroom mixture aside separately.

Put the onion, garlic and carrot in a food processor and pulse until finely chopped (or finely chop everything by hand). Heat 4 tablespoons of oil in a large casserole over a medium–high heat. Once hot, add the onion mixture and fry for 8 minutes, stirring occasionally, until soft and golden.

Pulse the tomatoes in the food processor until finely chopped (or finely chop by hand), then add to the pan along with the tomato purée, 1½ teaspoons of salt and 1¾ teaspoons of black pepper. Cook for 7 minutes, stirring occasionally. Add the rehydrated mushrooms and chillies and the roasted mushrooms and cook for 9 minutes, resisting the urge to stir: you want the mushrooms to be slightly crisp and browned on the bottom. Stir in the reserved stock and 800ml/1½ pint of water and, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragù. Stir in 100ml/3½fl oz of the cream and simmer for another 2 minutes, then remove from the heat.

Preheat the oven to 220C/200C Fan/Gas 7. Combine both cheeses and both herbs in a small bowl.

To assemble the lasagne, spread one-fifth of the tomato sauce in the bottom of a round 28cm/11in baking dish (or a 30x20cm/12x8in rectangular dish). Top with one-fifth of the cheese mixture, followed by a layer of lasagne sheets, broken to fit where necessary. Repeat these layers three more times in that order, and finish with a final layer of sauce and cheese. You will have five layers of sauce and cheese and four layers of pasta.

Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, then cover with foil and bake for 15 minutes. Remove the foil, increase the temperature to 240C/220C Fan/Gas 9 and bake for another 12 minutes, turning the dish round halfway. Turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp. Set aside to cool for 5 or so minutes, then drizzle over the remaining tablespoon of cream and oil. Sprinkle over the remaining parsley, finish with a good grind of pepper and serve.


10 Best Sides to Go with Lasagna

Not sure what to serve with lasagna to make it a meal? We’re here to help! Here at A Couple Cooks, Alex and I have spent years honing the craft of constructing a meal with the right sides. It’s not easy! You’ve got to complement and contrast the main dish with just the right flavors, colors, and ingredients. Even more important: it’s got to be easy enough to make while making the main event.

So to help fill your table: Here are all our top sides and salads to go with lasagna! They feature fresh, seasonal vegetables, with lots of salads to contrast the heavy, cheesy main dish. And there are a few veggie sides that come out crisp-tender and perfectly flavored, that you can make on the stovetop while the lasagna bakes. So what are you waiting for? Let’s get started.