How To Make Vincisgrassi (Wild Mushroom & Prosciutto Lasagne)
There’s a reason why pasta is a popular favorite. It’s such a multi-purpose dish that can be enjoyed in a multitude of ways. With so many pasta ideas to choose from, your biggest challenge will be deciding on which pasta recipes to go for!
Serves:
Ingredients
- 8 lasagne sheets
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8 oz wild mushrooms, sliced
- 4 oz prosciutto, diced
- 2 cups béchamel sauce
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
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Preheat the oven to 375°F (190°C).
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Cook the lasagne sheets according to package instructions, then drain.
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In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened.
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Add the sliced mushrooms and diced prosciutto to the skillet, and cook until the mushrooms are tender and any liquid has evaporated.
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Season with salt and pepper to taste.
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Spread a thin layer of béchamel sauce in the bottom of a baking dish.
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Layer 2 lasagne sheets on top of the sauce, followed by a layer of the mushroom and prosciutto mixture.
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Repeat the layers until all the ingredients are used, ending with a layer of béchamel sauce on top.
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Sprinkle the grated Parmesan cheese over the lasagne.
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Bake in the preheated oven for 35-45 minutes, or until the top is golden and bubbly.
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Allow the lasagne to cool for a few minutes before serving.
Nutrition
- Calories : 450kcal
- Total Fat : 25g
- Saturated Fat : 9g
- Cholesterol : 55mg
- Sodium : 760mg
- Total Carbohydrates : 35g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 20g
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