Preheat oven 350 degrees. Butter 8 6oz ramekins and dust with Parmigiano Reggiano cheese. Place them on a baking sheet.
In a large pot of boiling salted water cook the lasagna noodles until almost al dente. Drain and rinse under cold water. With a biscuit cutter or anything that is the same diameter of the ramekins cut out 24 rounds. Set aside.
In a large saucepan add the 4 tbsp butter and cook until melted. Add the flour and whisk into a roux. Add the milk and cook until thickened about 4 minutes.
Remove the pan from the heat and whisk in the egg, 1/2 cup Parm and the Fontina cheese. Stir in the Prosciutto. Taste and season with salt and pepper
Add one round of lasagna dough to the bottom each ramekin. Top with a little of the sauce. Top with another round of lasagna then the remaining sauce. Finish with a lasagna round. Sprinkle the round with the remaining Parm cheese and bake in oven for aoubt 20k minutes.
Garnish wth Basil.
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