White Lasagna with Mushrooms and Prosciutto

Earthy mushrooms and bits of salty ham stud this silky baked pasta dish with bursts of flavor. If you cannot find thin, straight-edged no boil lasagna sheets at your market, try a shop that specializes in Italian foods. You don’t want ruffled edges on this rustic dish.

Appears with permission from Williams-Sonoma Good Food to Share: Recipes for Entertaining with Family and Friends. Recipes by Sara Kate Gillingham-Ryan; photographs by Ray Kachatorian. Copyright 2010 by Weldon Owen Inc. and Williams-Sonoma Inc.


White Lasagna with Mushrooms and Prosciutto

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    1/2 cup unsalted butter, plus more for greasing Sea salt and freshly ground white pepper
    1/2 cup unbleached all-purpose flour 4 tablespoons olive oil, plus more if needed
    1/2 teaspoon freshly grated nutmeg 1 small leek, white and tender green parts only, thinly sliced
    4 cups whole milk 3/4 pound white mushrooms, brushed clean and sliced
    1 cup chicken stock or low-sodium broth 1/2 pound thinly sliced prosciutto, chopped
    1/2 cup Marsala 2 tablespoons chopped fresh basil
    2 large eggs, lightly beaten 12 sheets no-boil lasagna, each about 7 by 31/2 inches
    1 3/4 cup shredded fontina cheese 1/2 cup freshly grated Parmesan cheese


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    • 1

      Preheat the oven to 350°F (180°C). Butter an 8-by-11-inch (20-by-28-cm) baking dish. In a large saucepan, melt the butter over medium-low heat. Stir in the flour and cook, whisking constantly, for about 3 minutes. Whisk in the nutmeg. Raise the heat to medium-high and gradually whisk in the milk and stock. Bring the mixture to a boil and continue whisking until thickened and smooth, 10–15 minutes. Remove from the heat and let cool, stirring occasionally, until warm. Stir in the Marsala, eggs, and 1 cup (4 oz/125 g) of the fontina until the cheese melts and the sauce is smooth. Season with salt and white pepper. Set aside.

    • 2

      In a large frying pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the leek and sauté just until wilted, about 3 minutes. Transfer to a bowl. Add the remaining 2 tablespoons olive oil to the pan. When the oil is hot, add the mushrooms and sauté, stirring, until golden, about 5 minutes. Add the prosciutto and basil and cook, stirring, for 1 minute longer.

    • 3

      Spread about 11/2 cups (12 fl oz/375 ml) of the cheese sauce evenly over the bottom of the prepared baking dish. Spoon about one-third of the mushroom mixture evenly over the sauce, then arrange 4 of the lasagna sheets over the top. Repeat these layers twice. Spread the remaining sauce over the top layer, then sprinkle the remaining 3/4 cup (3 oz/95 g) fontina and the Parmesan evenly over the top. Bake until the top is golden and the juices are bubbling, about 45 minutes.

    • 4

      Let the lasagna cool for 15 to 30 minutes, cut into squares, and serve right away.

    • 5

      Save time: You can use dried lasagna noodles in this recipe (follow the instructions on the box to precook), but no-boil noodles are this harried cook’s solution to lasagna for dinner. They cut down on the time and the space you need to prepare the dish (no need to lay the precooked noodles on a flat surface before layering), and you won’t be able to tell the difference in taste or texture.

    • 6

      Make ahead: You can assemble the lasagna, cover it tightly, and store it in the refrigerator for up to 1 day, or double-wrap it and put it in the freezer for up to 1 month.

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