Sara Kate Gillingham-Ryan's White Lasagna with Mushrooms and Prosciutto
- 1/2 cup unsalted butter, plus more for greasing
- 1/2 cup unbleached all-purpose flour
- 1/2 teaspoon freshly grated nutmeg
- 4 cups whole milk
- 1 cup chicken stock or low-sodium broth
- 1/2 cup Marsala
- 2 large eggs, lightly beaten
- 1 3/4 cups shredded fontina cheese
- Sea salt and freshly ground white pepper
- 4 tablespoons olive oil, plus more if needed
- 1 small leek, white and tender green parts only, thinly sliced
- 3/4 pound white mushrooms, brushed clean and sliced
- 1/2 pound thinly sliced prosciutto, chopped
- 2 tablespoons chopped fresh basil
- 12 sheets no-boil lasagna, each about 7 by 3 1/2 inches
- 1/2 cup freshly grated Parmesan cheese
- Produce
- Basil, fresh (2 tablespoons)
- Leek, small (1)
- Mushrooms, white (3/4 pound)
- Meat
- Prosciutto (1/2 pound)
- Canned Goods
- Chicken stock or low-sodium broth (1 cup)
- Cooking & Baking
- All-purpose flour, unbleached (1/2 cup)
- Nutmeg (1/2 teaspoon)
- Olive oil (4 tablespoons)
- Sea salt and freshly ground white pepper (1)
- Pasta & Grains
- No-boil lasagna (12 sheets)
- Dairy
- Butter, unsalted (1/2 cup)
- Fontina cheese (1 3/4 cups)
- Parmesan cheese (1/2 cup)
- Whole milk (4 cups)
- Refrigerated
- Eggs, large (2)
- Beer, Wine & Liquor
- Marsala (1/2 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 15, 2011 (1 year ago).
26 people saved this recipe.
