About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Baked Green Lasagne with Meat Sauce, Bolognese Style | Main | Lasagne with Artichokes »

Lasagna with Mushrooms and Ham


Lasagna with Mushrooms and Ham. Sounds like a simply flavored dish, doesn't it? Well, it's not. It is a wonderfully flavorful dish that I want to thank Marcella for placing in her cookbook. Layers of thin homemade pasta sheets, in between layers of a mushroom, ham, and bechamel sauce filling, and all layered with Parmesan cheese.

What a great intense mushroom flavor this had. The recipe calls for 1 1/2 pounds of button mushrooms and 2 ounces of dried porcini mushrooms. I had a lot of porcini mushrooms that I had bought in bulk last year. These mushrooms seem to have a very intense strong flavor, stronger than most dried porcini. The complex flavor they added to this lasagna is indescribable.

I served this to some girl friends who came over for a "Girls Night Out". One of the girls doesn't eat ham and so I made part of the dish with mushrooms only and without the ham. Although I preferred it with the ham, it is still excellent if you're looking for a meatless lasagna.

Making the lasagna noodles seemed a little labor intensive, but was actually pretty quick. You roll out the pasta, then par-boil it for just a few seconds. Marcella explains the process of quickly cooking the pasta, then transferring it to a bowl of ice cold water to stop the cooking process. You then take your fingers and rub the pasta to remove excess starch, then place on kitchen towels and dry slightly. By doing this, the pasta was nicely firm and not sticky at all when cooked.

It's nice the lasagna can be made up to 2 days in advance. I made mine about 2 hours in advance and was very happy to find I only had to place it in the oven for 15-30 minutes to heat through and lightly finish cooking the pasta.

Again, another recipe that I'll be making again in the future. Marcella, thank you again.

Comments (6)

Cindy, that photo is magnifico. I can smell the mushrooms. I must admit that I was envious of you when you pulled this recipe in the rotation.


OOOH--I love that porcini smell--I can get it from your picture. Next thing you know we'll have iSmell.

Cindy, I think you have a natural affinity for making pasta. This looks fantastic!

Marcella Hazan:

Cindy, your closeups are masterful! If I were still writing cookbooks, I would ask that they get you to do the photography. And if I were still able to travel, I would ask also that I be sent to Alaska to supervise. I have never been.

The paradox about making lasagne is that, yes they take a substantial time, but no, you don't have to make them the same day. I have often made that same mushroom lasagne, refrigerated it (not froze it) for 2 or 3 days, and served it without having made any further effort that day.

Another hug.


I hope you know how much your comments mean to me. You just brought tears to my eyes with your comments about my photos. I have no photography training and just use a digital point and shoot camera. But I am so passinate about food and always hope I can instill that passion in others. Photography can sometimes do that. I was worried about these photos even turning out because I had guests sitting at the table waiting to eat as I was snapping photos. Glad it worked. I would be honored to be able to take photos for any cookbook of yours and wish you were able to travel to Alaska. It is a special place. Thank you again for your lovely words.


OMG, Cindy, this looks so yummy!

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This page contains a single entry from the blog posted on July 15, 2010 6:09 AM.

The previous post in this blog was Baked Green Lasagne with Meat Sauce, Bolognese Style.

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