1 Tablespoon Olive Oil
2 Large Portabello Mushrooms, Sliced 1/4″ Thick
2 Cloves Garlic, Minced
1/2 Medium Onion, Sliced
1 Tablespoon Thyme
1/4 Cup Dry White Wine
2 Cups Cream
1/4 Teaspoon Ground Nutmeg
1 Tablespoon Flour
1/2 Teaspoon Salt
12 Whole Whole Wheat Lasagna Noodles, Cooked Al-Dente
1 Cup Mozzarella Cheese, Grated
1 Cup Parmesan Cheese, Grated
6 Ounces Prosciutto, Sliced Thin
Heat frying pan. Add olive oil and swirl to coat bottom. Add garlic and onions, and simmer until mixture begins to brown. Add mushrooms and stir. Add wine and thyme, and cook about 10 minutes 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 minutes continuously whisking until thickened. Set aside. Cook lasagna noodles al-dente, as per instructions. Rinse with cool water and drain well.
In a 9″X9″ 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 a mid. 350F oven for 20 minutes or until the top is just starting to brown.