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

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Roasted Portobello And Prosciutto Lasagna 💤 ⏳
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Roasted Portobello And Prosciutto Lasagna
Roasted Portobello And Prosciutto Lasagna
(Image is coming soon! HAHAH! But not REALLY soon!)
Transform your next dinner party with this elegant Roasted Portobello And Prosciutto Lasagna, where earthy roasted mushrooms meet savory prosciutto in a sophisticated twist on a classic dish. The delicate layers of pasta perfectly complement the rich Gruyère-infused bechamel sauce, while fresh herbs add aromatic depth. This show-stopping lasagna requires some preparation but can conveniently be made ahead and delivers restaurant-quality flavor that will impress even the most discerning dinner guests.
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

(continued in the next column ↗️)

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
Lasagna
1 pound lasagna noodles
1/2 cup grated Parmesan cheese
2 tablespoons butter, cut into 1/2-inch pieces
Directions
For filling:
  • Preheat oven to 400°F.
  • 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.
  • (Mushrooms and prosciutto-shallot mixture can be made 1 day ahead. Cover separately and chill).
For 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.

For lasagna:
  • 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.
  • 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.
  • (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°F.
Bake lasagna until top is golden brown and sauce is bubbling, about 45 minutes (about 1 hour if refrigerated).
Let stand 20 to 30 minutes before serving.
Servings\Yield
Yield: 8 servings.
Nutrition Facts
Nutrition Per Serving - Calories: 510; Total Fat: 31g (Saturated Fat: 16g); Cholesterol: 90mg; Sodium: 760mg; Total Carbohydrates: 36g (Dietary Fiber: 3g, Sugars: 8g); Protein: 24g
*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.
💬 Uncle Dave says... From Bon Appétit
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: portobello mushrooms, prosciutto, lasagna
🗂️ Categories: 🐖 Pork
📚 Collections: The TFR Cookbook
Roasted Portobello And Prosciutto Lasagna was added on October 12, 2014 and last updated on November 01, 2021.
*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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