Matt Zaffino's Lasagna with Mushrooms and Prosciutto


by Matt Zaffino, KGW Chief Meteorologist

Posted on November 16, 2012 at 2:40 PM

Updated Tuesday, Nov 20 at 4:38 PM

We always had all the traditional food: turkey, stuffing, mashed potatoes, green beans with crunchy stuff on top. But, my Italian grandmother always made sure we ALSO had a lot of great Italian food! It was like a double feast. There would be sausage and peppers, meatballs and marinara sauce and always a lasagna:

Lasagna with Mushrooms and Prosciutto (Serves 6-8)

  • 2 ounces dried porcini mushrooms
  • 3 tablespoons olive oil
  • 5 tablespoons butter, divided
  • 1/3 cup finely chopped onion
  • 1/2 cup chopped plum tomatoes
  • 2 tablespoons chopped fresh parsley
  • 1 pound button mushrooms, thinly sliced
  • Salt and pepper
  • 16 dry lasagna noodles
  • 2 cups Béchamel Sauce
  • 3/4 pound sliced prosciutto
  • 2/3 cup Parmesan cheese, grated

Soak porcini mushrooms in very hot water for 30 minutes.

Drain mushrooms with a strainer and save the liquid. Slice the mushrooms.

In a large skillet over medium heat, add the oil, 3 tablespoons butter, and onion.

Cook until the onion becomes translucent, 3 to 4 minutes.

Add the porcini, the mushroom water, tomatoes, and parsley.

Reduce the heat to low and allow to cook until the liquid is evaporated.

Add the button mushrooms, a little salt and pepper. Increase the heat to medium-high.

Cook for 7-8 minutes until the mushrooms are brown and all the liquid has evaporated.

Remove from heat and set aside.


Cook the lasagna noodles in boiling salted water for 10 minutes. Drain and rinse.

Make the béchamel sauce. Combine the mushrooms with the sauce. Cut the prosciutto into thin strips.


Preheat the oven to 400 degrees F.

Butter a 13 x 9-inch baking dish. Spread a thin layer of béchamel sauce on the bottom.

Place 4 lasagna noodles lengthwise over the sauce, overlapping the edges.

Spread one-fourth of the mushroom sauce over the noodles.

Scatter one-third of the prosciutto over the sauce and sprinkle with some Parmesan.

Repeat the layers 3 more times.

The topmost layer is only the béchamel sauce sprinkled with Parmesan.

Dot the top with the remaining 2 tablespoons butter.

Bake on the top rack of the oven for 10-15 minutes or until a light golden crust forms.

Remove from the oven and allow to stand for 10 minutes before serving.