lasagne with mushrooms and ham
We blew back in from a long bike ride with April and Kyle—way out on County Road 48 to the farm we’re getting a chicken share from—just as it was getting dark. We were hungry. So we ate lasagne, and the world seemed like a nice place again.
This is another one from Marcella Hazan. Long-cooked mushrooms, cheese, and unsmoked ham, bound with béchamel and layered with super-eggy noodles? Twist my arm.
This lasagne feels very rich, though it’s arguably lighter than those with meat sauces. I think it’s the mushrooms—there’s a lot to chew on in every bite, and it makes the whole thing really satisfying. It is basically the pasta equivalent of cashmere sweater, all warm, delicate comfort.