Sunday Supper: Mushroom Lasagna

Serves 4.

Note: This recipe comes from Le Marche in central Italy, where wild mushrooms, including porcini, are plentiful. From "Mediterranean Cookbook," edited by Marie-Pierre Moine.

• 9 oz. wild or cultivated mushrooms or 1 3/4 oz. dried porcini, soaked and drained

• 4 tbsp. unsalted butter, divided

• 2 tbsp. flour

• 2 c. whole milk

• 4 tbsp. diced prosciutto

• 9 oz. dried lasagna noodles

• 2 tbsp. olive oil, plus extra for greasing

• 4 tbsp. mascarpone or heavy cream

• 4 tbsp. grated Parmesan or pecorino cheese

• 1 egg, beaten

Clean the mushrooms and wipe over the caps — do not rinse. Depending on the size, slice or dice them. In a heavy-bottomed saucepan, melt half the butter, add the mushrooms, and cook until they lose most of their moisture. Remove and set aside.

In the same pan, melt the remaining butter, then stir in the flour and cook gently until the mixture looks sandy, but do not let it darken. Gradually whisk in the milk until you have a smooth sauce — it's easier if you heat the milk first. Boil and stir for 10 minutes, until thick enough to coat the back of a wooden spoon. Add salt and pepper to taste. Remove a ladleful of the sauce and reserve. Stir the mushrooms and prosciutto into the remaining sauce.

Meanwhile, cook the lasagna in plenty of boiling salted water for 6 to 7 minutes, until it begins to soften but is still al dente. Pour the pasta into a colander, pass briefly under cold running water to stop it from cooking further, and drain. Separate out the pasta, leaving them a little moist.