It has been incredibly warm in Seattle the past few weeks and I haven't been in the mood to cook. Yesterday was a comfortable 70 degrees, the perfect temperature to fire up the oven!
I was watching Rachael Ray (while sewing) and she had a great, super fast and easy recipe for a
Caprese Lasagna.
My husband Jay hates tomatoes so I though I'd try a prosciutto and mushroom version.
Jay is the cook in the family, so when he walked in the house and said "that smells really good," I knew it was a winner!
Prosciutto and Mushroom Lasagna
Serves 2-4 depending on how hungry you are!
Ingredients:
*4 tablespoons butter (2 tbs for bechamel and 2 tbs to saute the mushrooms)
*2 cloves crushed garlic
*2 tablespoons flour
*1 cup milk
*1 cup chicken stock
*Approx 10 ozs crimini mushrooms, sliced
*1 box oven-ready lasagna
*1 package 4 oz prosciutto, cut into approx 2" pieces
*1 cup grated Parmesan cheese
Preparation:
Pre-heat oven to 375 degrees F.
Saute mushrooms in 2 tablespoons butter on med high heat for about 5 minutes. Set aside.
Place a medium sized heavy bottom saucepan over medium heat and melt remaining 2 Tbs. butter. Add the garlic to the pan and cook until aromatic, about 1 minute.
Sprinkle the flour over the butter and garlic and cook, whisking mixture for 1 minute.
Whisk the milk and chicken stock into the butter/flour mixture and bring to a bubble. Continue cooking, whisking mixture, until thickened, 3-4 minutes.
Assemble the lasagna by ladling about 1/4 cup of the sauce into the bottom of a 9 x 13 inch baking dish and laying three lasagna noodles over the sauce. Top the noodles with about a third of the mushrooms, a third of the prosciutto 1/4 cup of sauce and 1/3 of the parmesan.
Repeat until all ingredients are used up, topping the lasagna off with a final layer of sauce and shredded parmesan cheese.
Cover the pan with foil and bake the lasagna for 30 minutes. Remove the foil from the baking dish and bake another 5 minutes until the cheese is melted and the sauce is bubbly.
Contrast Yellow Inside Hem 
