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LASAGNA WITH MUSHROOMS AND PROSCUITTO

(Serves 6-8)

2 oz. dried porcini mushrooms

3 TB. olive oil

5 TB. butter,divided

1/3 cup finely chopped onion

1/2 cup chopped plum tomatoes

2 TB. chopped fresh parsley

1 lb. button mushrooms, thinly sliced

Salt and pepper

16 dry lasagna noodles

2 cups Bechamel Sauce

3/4 lb. sliced prosciutto

2/3 cup Parmesan cheese, grated

Soak porcini mushrooms in very hot water for 30 minutes.

Drain mushrooms with a strainer and save the liquid. Slice the mushrooms.

In a large skillet over medium heat, add the oil, 3 TB.butter, and onion.

Cook until the onion becomes translucent, 3-4 minutes.

Add the porcini, the mushroom water, tomatoes, and parsley.

Reduce the heat to low and allow to cook until the liquid is evaporated.

Add the button mushrooms, a little salt and pepper.  Increase the heat to medium-high.

Cook for 7-8 minutes until the mushrooms are brown and all the liquid has evaporated.

Remove from heat and set aside.

Cook the lasagna noodles in boiling salted water for 10 minutes.  Drain and rinse.

Make the béchamel sauce.  Combine the mushrooms with the sauce.

Cut the prosciutto into thin strips.

Preheat the oven to 400 degrees F.

Butter a 13-9 baking dish.  Spread a thin layer of béchamel sauce on the bottom.

Place 4 lasagna noodles lengthwise over the sauce, overlapping the edges.

Spread one-fourth of the mushroom sauce over the noodles.

Scatter one-third of the prosciutto over the sauce and sprinkle with some Parmesan .

Repeat the layers 3 more times.

The topmost layer is only the béchamel sauce sprinkled with Parmesan.

Dot the top with the remaining 2 TB. of butter.

Bake on the top rack of the oven for 10-15 minutes or until a light golden crust forms.

Remove from the oven and allow to stand for 10 minutes before serving.

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