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Heat half the butter and half the oil in a large sauté pan over a high heat. Fry the mushrooms for 5 minutes until golden. Remove and set aside. Add the remaining oil and butter to the pan and gently fry the onion for 10 minutes until very soft. Add the garlic and cook for a further 2 minutes.
Add the mince to the pan and cook for 5 minutes until browned. Return the mushrooms to the pan, pour in the wine and bubble until reduced by half. Add the chicken stock, season well and bubble for 20 minutes, then stir in half of the parsley.
For the sauce, melt the butter in a pan over a medium heat, then add the flour to make a paste (roux). Cook for a few minutes, stirring, then gradually stir in the milk. Add the mascarpone and stir until smooth. Season and grate in nutmeg, to taste.
Spread half the mince over the base of 2-litre ovenproof dish. Dot with a third of the Taleggio, half the ham, and a layer of lasagne sheets. Spoon over half of the sauce. Repeat the layers, ending with the sauce. Mix the Parmesan, breadcrumbs and remaining parsley together, season, then sprinkle over the lasagne. Dot with the remaining Taleggio. Cool, wrap in cling film, then freeze for up to 3 months.
Preheat the oven to 180°C/fan160°C/gas Bake from frozen for 1 hour until golden on top and piping hot throughout.