Ingredients
9 uncooked lasagna noodles1 pound sliced fresh mushrooms2 cups chopped baby portobello mushrooms1 large sweet onion, chopped3 tablespoons olive oil1/2 cup minced fresh parsley2 thin slices prosciutto or deli ham, chopped2 garlic cloves, minced1-1/2 teaspoons Italian seasoning2/3 cup white wine or chicken broth2 cans (14-1/2 ounces each) diced tomatoes, drained1 cup shredded part-skim mozzarella cheese, divided1 cup shredded Parmesan cheese, divided1/2 cup heavy whipping cream1/4 cup whole milk
Preparation
Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook and stir the mushrooms and onion in oil until tender. Add the parsley, prosciutto, garlic and Italian seasoning; cook 2 minutes longer. Add wine; cook and stir until liquid is evaporated. Add tomatoes and heat through.
Spread 1 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, 1-1/3 cups sauce, and a scant 1/4 cup each of mozzarella and Parmesan. Repeat layers twice. In a small bowl, combine the cream, milk and remaining cheeses; spoon over the top.
Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
