Tuesday, January 19, 2010

Making Mushroom and Ham Lasagna

My boss gave me a ham for Christmas. A huge ham and two people, means lots of leftover ham! My freezer is full.

Here's a photo essay of my first use of the leftovers.

Soaking porcini mushrooms.

Chopped, fresh button mushrooms.

Diced onions.

Melting butter.

Cooking the onions.

Adding crushed tomatoes.

Adding chopped flat leaf parsley.

Adding the porcini mushrooms.

Adding the porcini mushroom water.

Adding the button mushrooms.

Melting butter for Bechamel sauce.

Heating milk for Bechamel sauce.

Adding the milk to the flour and butter for the Bechamel sauce.
Julienned ham.

Adding Bechamel sauce to the mushroom mixture once the porcini water has cooked away.

Spreading a little Bechamel in the bottom of the casserole.

Layering the mushroom mixture, ham and parmigiano reggiano with cooked lasagna noodles.

Finished product.

1 comment:

  1. looks great!