Name: Roasted Portobello and Prosciutto Lasagna
Yield: 8 Servings
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

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