Vincisgrassi (Wild mushroom & prosciutto lasagne)

Vincisgrassi (Wild mushroom & prosciutto lasagne)

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(13 ratings)

Prep: 20 mins Cook: 50 mins plus soaking

More effort

Serves 6 - 8

A luxury porcini and Portobello mushroom lasagne with a sumptuous creamy sauce, and a drizzle of truffle oil if you like

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal561
  • fat31g
  • saturates17g
  • carbs44g
  • sugars5g
  • fibre3g
  • protein25g
  • salt1.7g


  • 500g chicken stock
  • 30g pack dried porcini mushrooms
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 bay leaf
  • 300g Portobello mushrooms or chestnut mushrooms, halved and sliced
  • 1 garlic clove, crushed
  • 75g plain flour
  • 500ml hot full-fat milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 100g double cream
  • 140g prosciutto, roughly shredded



    Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…

  • handful flat-leaf parsley leaves, chopped
  • 12 sheets fresh lasagne
  • 140g parmesan, about two-thirds finely grated, the rest shaved



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • truffle oil (optional)


  1. Pour the stock into a saucepan, bring to the boil and tip the dried mushrooms into a heatproof bowl or jug. Pour over the hot stock and leave to soak until it has been absorbed and the mushrooms have cooled. Drain the mushrooms over a bowl, pressing down on them to release all the stock. Reserve the stock, roughly chop the mushrooms and set aside.

  2. Heat the olive oil and two-thirds of the butter in a large, shallow saucepan. Add the soaked mushrooms and bay leaf, and sizzle for a few mins. Turn up the heat, add the fresh mushrooms and garlic, and fry until soft. Season, scatter the flour over the mushrooms and cook until you have a thick, sticky paste. Pour in the mushroom stock and boil until everything is gloopy. Gradually add the hot milk, stirring between each addition, until you have a thick mushroom sauce, then simmer for 10 mins, stirring occasionally. Remove from the heat, fish out the bay leaf, then stir in the cream, prosciutto and parsley, and leave to cool slightly.

  3. If cooking straight away, heat oven to 200C/180C fan/gas 6. Grease a rectangular casserole dish (about 22 x 30cm) with the remaining butter and cover the bottom with a layer of lasagne sheets. Using a slotted spoon, layer about a third of the mushroom mixture and some of the sauce over the lasagne sheets, then scatter over a little grated Parmesan and drizzle with a few drops of truffle oil, if using. Repeat until you have three layers of mushrooms (save some sauce in the pan), then top with a final layer of pasta. Now spread over the remaining sauce – it should be reasonably mushroom free. Scatter over the remaining grated Parmesan and drizzle with more truffle oil, if using. Can be made a day ahead, covered and chilled.

  4. Bake the lasagne for 20-25 mins until golden and bubbling. Turn the oven up at the end of cooking if it’s not brown enough. Remove from the oven and leave for a few mins to stand. Cut into squares, scatter over the Parmesan shavings and drizzle over some more truffle oil just before serving, if you like.

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Comments, questions and tips

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catherine.hunter's picture
19th Apr, 2017
Fabulous recipe! I found this in one of the spring magazines and thought I'd give it a go. Found all the ingredients (including truffle oil) in my local supermarket and although it was a little pricey, I really think the overall result was worth it. The sauce was delicious, thick and really rich and went well with the baked lasagne. I would like to try it though with spiral pasta - think it would be a nice variation as although it was really tasty, it was very filling. I layered in some pieces of shredded roast chicken and thought it was a nice addition! Will definitely be making this again!
2nd Dec, 2016
Delicious recipe. Came across it whilst browsing old issues of Good Food and thought I'd give it a go. It does require some effort and works out a bit on the pricey side if you need to buy everything from scratch but it's still definitely worth it. So rich and tasty. I served it with tenderstem broccoli and a bit of creamed spinach I'd already made. Will be making again, great for dinner parties as something a bit different but a far more luxurious offering than lasagne!
12th Nov, 2016
i had to post today. Cooked this tonight following recipe to the letter even though it was only for 2 people but it was not nice at all. sorry a failure for me. I am on the search for a creamy vegetarian lasagne. I had a lovely one unbelievably at an Italian Restaurant in Koh Samui. it was the best. i am not a vegetarian but thoroughly enjoyed it. Also BBC good food when you print can you please amend print to show the number of people dish is for. i keep a folder and its a little annoying to have to write the numbers on the print outs for my memory
sllyst's picture
7th Oct, 2016
This is one of the nicest things I have ever eaten and I like to cook a lot and try new things all the time. I can't recommend this enough and is rich and luxurious and a real treat. Definitely one of my favourites and there's not many of them!
14th Sep, 2016
This was delicious. Had at a dinner party and made in advance it froze well. Made exactly as the recipe. The truffle oil really finishes it off making it really indulgent!
22nd Aug, 2016
This is really really yummy. It's very rich, very savoury, and feels a lot more luxurious than normal lasagna (which it should, as the ingredients make it quite expensive). It took me a lot longer than stated (partly because the porcini took an age to rehydrate), but it can obviously be made ahead so it's a good dinner party option. I served it with lemony asparagus and broccoli, which went well. I'll definitely make this again, but probably only for a special occasion (and when I have lots of time!).
3rd Mar, 2016
We loved this recipe and it was a pleasant change to normal lasagne, good for a dinner party served with a simple salad or green vegetables. I was able to use wild mushrooms as they are in readily available here in France. It does take longer than the recipe states but it is worth the effort, we scored it 8/10
cheesypeas's picture
4th Feb, 2016
This was absolutely delicious. I followed the recipe to the letter, although didn't use truffle oil. The mushroom sauce was so good, I'll be making that again to use on other pasta dishes. Rather indulgent for a mid week meal, it actually took me 1hour 40 minutes from start to finish, but was worth it. The whole family enjoyed it, it fed 3 adults and 2 children. Lovely, its made our family 'top ten' list.
29th Jan, 2016
I made this recipe for my husband a couple of weeks ago from the January edition of the BBC GF Magazine. He said it was the best Lasagne he has ever had - even better than traditional meat Lasagne. I couldn't get any dried Porcini mushrooms so i used dried mixed wild mushrooms instead. Worked out really well as i had never made a Lasagne before. There are only 2 of us so i froze half and we had that last night, was just good as it was fresh. Would definitely recommend.
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