This is based on the delicious vincisgrassi, a mushroom lasagne that hails from the Le Marche region in Italy. The authentic Vincisgrassi uses the smokiness of Parma ham. I didn’t want to stop eating this dish, one of my most craved, when I stopped eating meat, so this is topped with some oven-roasted kale instead and an optional dash of smoked water. If you like it you can also add truffle oil; personally I am not a fan, but I know it is well loved so I will leave that decision up to you. I use a mixture of wild mushrooms like girolles and porcini, along with some more substantial ones like chestnut or portobellos.
Serves 4-6 Recipe: Anna Jones
For The Bechamel
© The Modern Cook’s Year by Anna Jones
Published by Fourth Estate
Recipe: Anna Jones