Ingredients
- 1 Tbsp olive oil
- 2 lg portobello mushrooms, sliced 1/4" thick
- 2 cloves garlic, minced
- 1/2 med onion, sliced
- 1 Tbsp thyme
- 1/4 cup dry white wine
- 2 cups cream
- 1/4 tsp ground nutmeg
- 1 Tbsp flour
- 1/2 tsp salt
- 12 whole wheat lasagna noodles, cooked al-dente
- 1 cup mozzarella cheese, grated
- 1 cup parmesan cheese, grated
- 6 oz prosciutto, sliced thin
Preparation
Step 1
Heat frying pan. Add olive oil, garlic and onions and simmer until mixture begins to brown. Add mushrooms and stir. Add wine and thyme and cook about 10 min or until mushrooms are done and most of the liquid is cooked off. Set aside to cool. Heat cream to a boil in a small pan on medium heat, reduce heat, add nutmeg and simmer about 10 minutes. Add salt and stir. Add flour, a little at a time, while whisking to blend evenly. Cook another 5 min continuously whisking until thickened. Set aside. Cook lasagna noodles al-dente, as per instructions. Rinse with cool water and drain well.
In a 9 X 9" oven proof pan/casserole, pour 1/4 cup of cream sauce and coat bottom. Cover with a single layer of noodles. Cover with cooked mushrooms spread evenly. Cover with another layer of noodles. Cover with a layer of Mozzarella. Cover with another layer of noodles. Cover with the Prosciutto. Cover with the final layer of noodles. Pour remaining cream sauce evenly over the ingredients. Cover with the Parmesan cheese.
Cook in at 350° f oven for 20 min or until the top is just starting to brown.