PORTOBELLO PROSCIUTTO LASAGNA
Number Of Ingredients 17
Steps:
- For Filling - Preheat oven to 400F
- Brush rimmed baking sheet with 1 Tablespoon olive oil.
- Toss mushrooms with 2 Tablespoons olive oil in large bowl to coat
- Arrange mushrooms, gill side up, in single layer on prepared baking sheet
- Sprinkle with salt and pepper
- Roast until tender, about 45 minutes
- Cool mushrooms
- Cut mushrooms into 1/3 inch thick slices
- Meanwhile, heat remaining 2 teaspoons oil in medium nonstick skillet over medium heat
- Add prosciutto; saute until browned, about 3 minutes
- Add shallots, rosemary & thyme
- Cook until shallots are tender, stirring frequently, about 5 minutes (Mushroom and prosciutto-shallot mixture can be made 1 day ahead. Cover separately and chill)
- For Sauce - Bring milk, broth and bay leaf to simmer in heavy large suacepan over medium heat
- Remove from heat
- Let stand 10 minutes; discard bay leaf
- Melt butter in heavy medium saucepan over medium-low heat
- Whisk in flour; stir 2 minutes
- Whisk in hot milk mixture; bring to boil, whisking frequently
- Reduce heat to low; simmer 5 minutes, stirring frequently
- Remove from heat; stir in Gruyere, Parmesan and nutmeg
- Season to taste with salt and pepper
- For Lasagna - cook noodles in large pot of boiling salted water until almost tender but slightly undercooked (noodles will finish cooking in oven)
- Drain and rinse with cold water
- Drain again; pat dry
- Butter 13x9x2-inch glass baking dish
- Spread 1 cup of sauce over bottom of prepared dish
- Arrange 1/3 of noodles over sauce, overlapping to fit
- Spread about 1 2/3 cups sauce over noodles
- Arrange 1/2 of mushrooms over sauce
- Scatter 1/2 of prosciutto mixture over mushrooms
- Arrange 1/2 of remaining noodles over mushrooms, overlapping to fit
- Spread 1 2/3 cups sauce over noodles
- Arrange remaining mushrooms over sauce, sprinkle with remaining prosciutto and top with remaining noodles
- Spread remaining sauce over noodles, sprinkle Parmesan cheese and dot with butter. (Can be made to this point 1 day ahead. Cover and refrigerate)
- Preheat oven to 350F
- Bake lasagna until top is golden brown and sauce is bubbling, about 45 minutes (about 1 hour if refrigerated)
- Let stand 20 - 30 minutes before serving
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