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Roasted Portobello and Prosciutto Lasagna


Roasted Portobello and Prosciutto Lasagna Recipe

Ingredients:
  • 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
  • 4 cups whole milk
  • 1 14-ounce can low-salt chicken broth
  • 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
  • 1 pound lasagna noodles
  •  
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter, cut into 1/2-inch pieces
Directions:
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