Ham and mushroom lasagne

Delicious, creamy and rich: almost everyone loves them. Ideal when you have many guests, a little time-consuming but rewarding and generous. Make them the day before and bake an hour before lunch. I do not like dried pasta, so I make the sheets too. The choice is yours, though the result is certainly different.

INGREDIENTS FOR 8 PEOPLE

PASTA

500 g TYPE 00 FLOUR

5 EGGS

FILLING0

4 TRAYS OF FRESH MIXED MUSHROOMS (1 kg)

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

BÉCHAMEL

1 LITRE OF MILK

100 g FLOUR

100 g BUTTER

SALT

PEPPER

NUTMEG

200 g COOKED HAM

200 g FONTINA OR CACIOTTA

GRATED PARMESAN

BUTTER

I knead the flour and eggs by hand or with a stand mixer until smooth and uniform. I form a ball, wrap in cling film and leave to rest for at least half an hour.

After resting, I roll thin sheets with the pasta machine.

I make béchamel in the usual way. I heat the milk, melt the butter in a small pan and add flour to make a roux. I add the milk and stir until smooth, season with salt, pepper and nutmeg, and keep stirring until thickened, cooking for about ten minutes.

I heat oil in a pan and fry a garlic clove, then add the mushrooms and cook, seasoning with salt, pepper and chopped parsley.

I coarsely grate the cheese.

To assemble, I boil salted water and blanch the pasta sheets, cut to fit the baking dish, for a few minutes. I transfer them to cold water, then dry on a clean tea towel.

I spread béchamel over the bottom of the dish, thinning with milk if it seems thick.

Cover with pasta, then scatter over some mushrooms.

I add béchamel, pieces of cooked ham and cheese.

I sprinkle with grated Grana and continue layering until the ingredients are used up, making at least 5/6 layers. I finish with plenty of grated Grana and small knobs of butter.

I now cover with foil and refrigerate, or you can bake immediately. The following morning, I heat the oven to 180°C and bake for about an hour until golden. Leave to rest for half an hour before serving.