Ham and Mushroom Lasagna
Indulge in the rich, savory flavors of this Ham and Mushroom Lasagna, a comforting twist on the classic Italian favorite. Layered with tender lasagna sheets, sautéed mushrooms, diced ham, and a creamy Parmesan béchamel sauce, this dish delivers a perfect harmony of textures and tastes. Each layer is topped with gooey mozzarella cheese for that irresistible golden, bubbling finish. Perfect for family dinners or entertaining, this lasagna recipe is both satisfying and elegant, with just the right blend of earthy mushrooms, smoky ham, and velvety sauce. Ready in just 80 minutes, it’s a decadent crowd-pleaser that’s sure to become a new favorite.
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Recipe Information
Ingredients
- 12 sheets Lasagna sheets
- 300 grams Cooked ham
- 250 grams Mushrooms
- 4 tablespoons Butter
- 3 tablespoons All-purpose flour
- 4 cups Milk
- 1 cup Grated Parmesan cheese
- 2 cups Shredded mozzarella cheese
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
Instructions
Preheat your oven to 190°C (375°F) and set aside a 9x13 inch baking dish.
Bring a large pot of salted water to a boil and cook the lasagna sheets until al dente, then drain and set aside.
Thinly slice the mushrooms and finely chop the garlic.
In a large skillet, heat the olive oil over medium heat. Add the garlic and mushrooms, and sauté for 6-8 minutes until the mushrooms are golden and tender. Remove from heat.
Dice the cooked ham into small, bite-sized pieces and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux.
Slowly pour the milk into the saucepan while whisking, ensuring no lumps form. Continue to cook, whisking frequently, until the béchamel sauce thickens, about 5-7 minutes.
Stir in the Parmesan cheese, salt, black pepper, and nutmeg into the béchamel sauce. Adjust seasoning if necessary.
Spread a thin layer of the béchamel sauce on the bottom of the baking dish.
Layer 3 lasagna sheets over the sauce. Add a layer of sautéed mushrooms, diced ham, a small amount of béchamel sauce, and a sprinkle of mozzarella cheese.
Repeat the layering process (sheets, mushrooms, ham, béchamel, mozzarella) until all ingredients are used, ending with a final layer of béchamel and mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is golden and bubbling.
Allow the lasagna to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1543 mg | 67% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 12.8 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 630 mg | 48% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 656 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
