60ml/2fl oz olive oil
400g/14oz porcini mushrooms, sliced
200g/7oz prosciutto or Serrano ham, torn into strips
1.2 litres/2 pints double cream
3 tbsp finely chopped fresh parsley
salt and freshly ground black pepper
50g/2oz butter, plus extra for greasing
85g/3oz parmesan, finely grated
55g/2oz fontina cheese, crumbled
450g/1lb fresh lasagne sheets
Preheat the oven to 180C/350F/Gas 4.
Heat a little of the olive oil in a frying pan, add the porcini and fry until golden-brown.
Place the prosciutto or Serrano ham, cream and parsley into a bowl. Season, to taste, with salt and freshly ground black pepper and stir in the cooked porcini.
Generously grease a gratin dish with butter. Cover the base of the gratin dish with a third of the porcini mixture, sprinkle over a third of the grated parmesan, a third of the fontina and a few knobs of butter. Cover with half of the lasagne sheets.
Repeat this process one more time and finish with a third layer of the porcini mixture, parmesan, fontina and butter.
Place in the oven and bake for 20-25 minutes or until golden-brown and bubbling on top. Serve.
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