Ingredients

• at least 500g/1lb 2oz fresh porcini
• or other boletus (ideally twice that quantity)
• 275g/10oz parma ham
• sliced very finely
• white lasagne sheets
• ideally fresh
• but dried can be used (enough to make at least 3 layers in an 20cmx25cm/8x10in baking tray)
• at least 250g/9oz fresh parmesan
• truffle oil (optional)
• butter
• 500ml/17fl oz hot milk
• 50g/2oz butter
• 50g/2oz plain flour
• pinch nutmeg
• salt
• freshly ground black pepper

Directions

• To make the bé chamel sauce
• mix the flour with the melted butter in the pan and cook it for a few minutes. Add the hot milk by degrees and stir to thicken. Bring to the boil and allow to simmer for just a minute. Season with nutmeg
• salt and pepper.
• Grate half the parmesan and stir into the bé chamel. The finished bechemel should be a thick pouring consistency. Add a little more hot milk if necessary.
• To prepare the rest of the ingredients
• slice the whole boletus into large but very thin slices. If you are using dried lasagne of the kind that requires pre-cooking
• then cook according to the instructions. Scrape the rest of the parmesan into shavings with a large knife blade or potato peeler.
• Pour a small amount of the bé amel onto the bottom of an ovenproof dish. Put a layer of white lasagne on top followed by a layer of thinly-sliced ceps
• a layer of parma ham and a layer of slivers of parmesan. Season with a few drops of truffle oil.
• Then pour over a layer of béamel and repeat the layers. You can make as many layers as you have ingredients
• or space for
• but finish with a layer of béamel sauce
• some grated parmesan and a few knobs of butter.
• Bake for around 20-30 minutes in a fairly hot oven (190C/375F/Gas 5) until nicely browned on top.