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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shipon Mir
[email protected]This lasagna was a disaster. The portobello mushrooms were slimy and the lasagna was completely inedible.
Kc Biro
[email protected]I would not recommend this lasagna. The portobello mushrooms were not cooked properly and the lasagna was very bland.
Prakesh Basnet
[email protected]This lasagna was okay. The portobello mushrooms were a bit too chewy and the lasagna was a bit too salty.
Aulon Osmani
[email protected]I was a bit disappointed with this lasagna. The portobello mushrooms were not as flavorful as I had hoped and the lasagna was a bit bland.
Mir Mohosin Shapan
[email protected]This lasagna was delicious! The portobello mushrooms were a great addition and the lasagna was very flavorful. I will definitely be making this again.
Asadul shah
[email protected]I made this lasagna for a potluck and it was a hit. Everyone loved the flavor and the portobello mushrooms were a nice touch.
Arshaad Ali
[email protected]This lasagna was a bit time-consuming to make, but it was worth it. The flavors were amazing and the portobello mushrooms were cooked perfectly.
Shaheensaeed Shaheensyed
[email protected]I've never made lasagna before, but this recipe was easy to follow and the lasagna turned out great. The portobello mushrooms were a delicious addition.
Justin Greenough
[email protected]This is a great recipe! The lasagna was delicious and the portobello mushrooms added a unique flavor. I will definitely be making this again.
Augusta Kiene
[email protected]I made this lasagna for my family last night and they all loved it. The portobello mushrooms were a nice touch and the lasagna was very flavorful.
Rana saleem
[email protected]This lasagna was easy to make and it turned out great. I loved the flavor of the portobello mushrooms and the prosciutto. I will definitely be making this again.
marcus mill
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of mushrooms, but I'm so glad I did! The portobello mushrooms were cooked perfectly and they added a delicious flavor to the lasagna.
Fidel Khan
[email protected]This lasagna was amazing! The portobello mushrooms and prosciutto were a perfect combination. I will definitely be making this again.
Mohemad Safras
[email protected]I made this lasagna for a party last weekend and it was a huge success. Everyone loved it! The portobello mushrooms were especially delicious.
Chris Cormicle
[email protected]This is one of my favorite lasagna recipes. It's easy to make and always turns out great. I love the combination of portobello mushrooms and prosciutto.
Maruf Sardar
[email protected]I've made this lasagna a few times now, and it's always a crowd-pleaser. The portobello mushrooms add a unique and delicious flavor to the dish.
Rory S
[email protected]This portobello prosciutto lasagna was a hit with my family! The flavors were incredible, and the lasagna was cooked perfectly. I will definitely be making this again.