Ingredients

• 4 tbsp olive oil
• 500g/1lb 2oz sliced fresh porcini or a generous handful of dried porcini
• 2 garlic cloves
• sliced
• 150g/5½ oz Parma ham
• thinly sliced
• 150g/5½oz butter
• plus extra for greasing
• 60g/2¼oz plain flour
• 1.5 litres/2½ pints milk
• 200ml/7fl oz double cream
• 2 tbsp chopped fresh parsley
• 1kg/2lb 4oz fresh pasta dough
• rolled out into lasagne sheets
• 400g/14oz Parmesan cheese
• grated
• white truffle oil or a fresh truffle
• 100g/3½oz unsalted butter
• salt and freshly ground black pepper
• to taste

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• Heat the olive oil and fry the mushrooms with the garlic for two minutes.
• Add the Parma ham
• stir and remove from the heat.
• Cook the butter and flour in a pan over a low heat until it lets off a nutty aroma. Stir in the milk
• a little at a time until it is combined and thick.
• Add the double cream and bring to the boil.
• Tip the cooked mushrooms into the sauce
• season well with salt and pepper
• and add the parsley.
• Butter a 24cm/9½in gratin dish and lay a pasta sheet inside it.
• Spoon over the sauce and add a generous handful of Parmesan cheese. Dot with truffle oil or crumble over a little of the fresh truffle.
• Repeat to make six layers
• and finish with more Parmesan and dot with butter.
• Bake in the oven for 25-30 minutes
• or until bubbling and golden.