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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Roasted Portobello And Prosciutto Lasagna 🌄 💤 ⏳
Roasted Rack Of Lamb 💤 ⏳
Roasted Spanish-Style Cod With Chorizo and Chickpeas 🌄 💤
Roasted Veal Shoulder With Bacon And Thyme 💤 ⏳
Roquefort Dressing 🌄 💤 ⏳
Roquefort Mayonnaise 🌄 💤 ⏳
Roquefort Quiche 🌄 💤 ⏳
Rosemary Garlic Butter Pork Chops 🌄 💤
🖨 🖨
Roasted Portobello And Prosciutto Lasagna
Roasted Portobello And Prosciutto Lasagna
{Serving suggestion only*}
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Discover a gourmet twist on traditional lasagna with this elegant portobello and prosciutto version. Roasted mushrooms provide a deep, meaty flavor while the prosciutto adds a savory saltiness that complements the creamy béchamel sauce perfectly. The rich Gruyère cheese brings everything together with its nutty undertones, creating an impressive dish worthy of special occasions yet simple enough for a memorable weekend dinner. Each bite delivers luxurious layers of flavor in this sophisticated comfort food classic.
No Jump Zone
Ingredients
Filling
3 tablespoons plus 2 teaspoons olive oil
2 1/2 pounds (about 10) portobello mushrooms, stems trimmed
1 cup chopped prosciutto (about 6 ounces)
2/3 cup chopped shallots (about 2 large)
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
 
Sauce
4 cups whole milk
1 14-ounce can low-salt chicken broth

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1 bay leaf
1/2 cup (1 stick) butter
2/3 cup all purpose flour
2 cups (about 8 ounces) shredded Gruyère cheese
1/3 cup grated Parmesan cheese
1/8 teaspoon ground nutmeg
 
Noodles
1 pound lasagna noodles
1/2 cup grated Parmesan cheese
2 tablespoons butter, cut into 1/2-inch pieces
Directions
Filling
Preheat oven to 400°F (205°C).
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.
Cut mushrooms into 1/3-inch-thick slices.
Meanwhile, heat remaining 2 teaspoons oil in medium nonstick skillet over medium heat.
Add prosciutto; sauté until browned, about 3 minutes.
Add shallots, rosemary, and thyme.
Cook until shallots are tender, stirring frequently, about 5 minutes.
 
Sauce
Bring milk, broth, and bay leaf to simmer in heavy large saucepan 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 Gruyère, Parmesan, and nutmeg.
Season to taste with salt and pepper.
 
Noodles
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.
 
Make the Lasagna
Butter 13x9x2-inch glass baking dish.
Spread 1 cup 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 over, and dot with butter.
Preheat oven to 350°F (175°C).
Bake lasagna until top is golden brown and sauce is bubbling, about 45 minutes.
Let stand 20 to 30 minutes before serving.
Servings\Yield
Serves 8-10 people
Nutrition Facts
Nutrition Per Serving (based on 8 servings) - Calories: 510; Total Fat: 30g (Saturated Fat: 16g); Cholesterol: 95mg; Sodium: 790mg; Total Carbohydrates: 37g (Dietary Fiber: 3g, Sugars: 9g); Protein: 25g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: lasagna, mushroom, prosciutto, gruyere, italian
🗂️ Categories: 🥘 Casseroles, 🍝 Pasta Dishes, 😎 Uncle Dave's
📚 Collections: John Ferguson's Favorite Recipes, Uncle Dave's Cookbook, The TFR Cookbook
Roasted Portobello And Prosciutto Lasagna was added on April 10, 2025 and last updated on June 06, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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