White Lasagna with Mushrooms and Prosciutto

Name: White Lasagna with Mushrooms and Prosciutto
Yield: 6
Ingredients: 1/2 cup unsalted butter, plus more for greasing; Sea salt and freshly ground white pepper; 1/2 cup unbleached all-purpose flour; 4 tablespoons olive oil, plus more if needed; 1/2 teaspoon freshly grated nutmeg; 1 small leek, white and tender green parts only, thinly sliced; 4 cups whole milk; 3/4 pound white mushrooms, brushed clean and sliced; 1 cup chicken stock or low-sodium broth; 1/2 pound thinly sliced prosciutto, chopped; 1/2 cup Marsala; 2 tablespoons chopped fresh basil; 2 large eggs, lightly beaten; 12 sheets no-boil lasagna, each about 7 by 31/2 inches; 1 3/4 cup shredded fontina cheese; 1/2 cup freshly grated Parmesan cheese

White Lasagna with Mushrooms and Prosciutto was pinched from <a href="http://www.ivillage.com/white-lasagna-mushrooms-and-prosciutto/3-r-407485" target="_blank">www.ivillage.com.</a>

"Earthy mushrooms and bits of salty ham stud this silky baked pasta dish withbursts of flavor. If you cannot find thin, straight-edged no boil lasagna sheets atyour market, try a shop that specializes in Italian foods. You don’t want rufflededges on this rustic dish...."

INGREDIENTS

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1/2 cup unsalted butter, plus more for greasing

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Sea salt and freshly ground white pepper

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1/2 cup unbleached all-purpose flour

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4 tablespoons olive oil, plus more if needed

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1/2 teaspoon freshly grated nutmeg

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1 small leek, white and tender green parts only, thinly sliced

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4 cups whole milk

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3/4 pound white mushrooms, brushed clean and sliced

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1 cup chicken stock or low-sodium broth

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1/2 pound thinly sliced prosciutto, chopped

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1/2 cup Marsala

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2 tablespoons chopped fresh basil

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2 large eggs, lightly beaten

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12 sheets no-boil lasagna, each about 7 by 31/2 inches

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1 3/4 cup shredded fontina cheese

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1/2 cup freshly grated Parmesan cheese

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