Ham, Mushroom & Cheese Lasagna Recipe
This Ham, Mushroom & Cheese Lasagna is a creamy, comforting, and flavorful baked dish perfect for family dinners. Layers of tender lasagna sheets are combined with a rich béchamel sauce, sautéed mushrooms, savory ham, and a generous blend of cheeses, then baked to golden perfection.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Béchamel Sauce
- 75 g (5 tbsp) butter
- 75 g (½ cup) flour
- 1 liter (4 cups) whole milk
- A pinch of grated nutmeg
- Salt and pepper, to taste
Mushroom Filling
- 500 g (1 lb) fresh white mushrooms, cleaned and sliced
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 100 ml (⅓ cup) dry white wine (optional)
- 1 tbsp chopped fresh parsley
- Salt and pepper, to taste
Assembling
- 250 g (9 oz) lasagna sheets (fresh or pre-cooked if using dry ones)
- 200 g (7 oz) cooked ham, diced or thinly sliced
- 250 g (2 cups) grated cheese (Gruyère, Emmental, or Comté mix is ideal)
- 50 g (½ cup) grated Parmesan (for topping)
- A knob of butter for greasing the baking dish
Instructions
- Make the béchamel sauce: In a heavy-bottomed saucepan, melt the butter over medium heat. Add the flour all at once and whisk constantly for 2–3 minutes to form a smooth roux.
- Add milk gradually: Remove from heat and pour in about ¼ of the milk while whisking vigorously to dissolve the roux. Gradually add the rest of the milk while whisking continuously.
- Cook the béchamel: Return the saucepan to medium heat and bring to a gentle boil, stirring constantly. Lower the heat and simmer for 5–10 minutes until thickened. Season with salt, pepper, and nutmeg. Keep warm.
- Prepare mushroom filling: In a large skillet, heat olive oil over medium heat. Add shallots and sauté for 2–3 minutes until translucent. Add garlic and cook for 1 minute more.
- Cook mushrooms: Add sliced mushrooms and cook over medium-high heat, stirring occasionally, until golden and their water has evaporated (about 10–15 minutes).
- Deglaze and season: Deglaze with white wine if using, scraping up any bits from the pan bottom. Let it reduce for a few minutes. Season with salt, pepper, and parsley. Remove from heat.
- Preheat oven and prepare dish: Preheat your oven to 180°C (350°F). Butter a 20×30 cm (8×12 inch) baking dish.
- Assemble first layer: Spread a thin layer of béchamel sauce at the bottom of the baking dish. Then lay down a layer of lasagna sheets.
- Add fillings: Add a layer of mushroom mixture, followed by diced ham, then sprinkle with grated cheese.
- Repeat layers: Repeat the layering pattern (béchamel → lasagna sheets → mushrooms → ham → cheese) until all ingredients are used up, finishing with a layer of lasagna topped with béchamel.
- Add topping cheese: Sprinkle the top generously with grated Parmesan cheese.
- Bake: Bake in the preheated oven for 30–40 minutes until golden and bubbling. If the top browns too quickly, cover loosely with foil for the last 15 minutes.
- Rest and serve: Let the lasagna rest for 10–15 minutes before slicing and serving.
Notes
- White wine for deglazing the mushrooms is optional but adds extra depth to the flavor.
- Use fresh or pre-cooked lasagna sheets depending on your preference; dry ones should be pre-cooked.
- If the top browns too fast during baking, cover with foil to avoid burning.
- Letting the lasagna rest after baking helps it set and makes slicing easier.
- Serve with a crisp green salad and a drizzle of olive oil or balsamic glaze for a balanced meal.
Keywords: ham mushroom cheese lasagna, creamy lasagna, baked lasagna, family dinner recipes, Italian pasta bake