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 can't 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.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for White Lasagna with Mushrooms and Prosciutto
Review 1 for White Lasagna with Mushrooms and Prosciutto
5 out of 5
5 out of 5
Carrieb1
,Merrick
,NY
October 7, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Once a week
Would You Recommend? Yes
+2points
2of 2found this review helpful.
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Delicious!!! but...
October 7, 2012
This turned out great, on my second attempt. The recipe calls for a quart of milk and as with the first reviewer it was too much. I made it using 2 cups of milk and the rest of the recommended liquids. I also found that it was not necessary to boil for the 10-15 minutes as recommended if i took my time with the cream sauce. I added the cheese to the cream sauce while it was still hot. Also added a bit of Parmesan to the sauce. I saved a little of the Marsala and added a splash to the mushrooms while frying. I followed the directions for the rest. It's a home run with
these changes. There was plenty of sauce to assemble. I used a 9x9 pan.
Pros: Appearance, Adaptable, Impressive, Will Make Again
Cons: Ingredients