Get the most out of every ingredient by layering flavors. Roasting portobello mushrooms before adding them to the lasagna lends a meaty smokiness.
Creamy béchamel sauce makes this lasagna even more luxurious.
Ingredients
Makes 8 servings
Filling
Sauce
Lasagna
Preparation
For filling:
Step 1
Preheat oven to 400°F. Brush rimmed baking sheet with 1 tablespoon olive oil. Toss mushrooms with 2 tablespoons olive oil in large bowl to coat. Arrange mushrooms, gill side up, in single layer on prepared baking sheet. Sprinkle with salt and pepper. Roast until tender, about 45 minutes. Cool. Cut mushrooms into 1/3-inch-thick slices.
Step 2
Meanwhile, heat remaining 2 teaspoons oil in medium nonstick skillet over medium heat. Add prosciutto; sauté until browned, about 3 minutes. Add shallots, rosemary, and thyme. Cook until shallots are tender, stirring frequently, about 5 minutes. (Mushrooms and prosciutto-shallot mixture can be made 1 day ahead. Cover separately and chill).
For sauce:
Step 3
Bring milk, broth, and bay leaf to simmer in heavy large saucepan over medium heat. Remove from heat. Let stand 10 minutes; discard bay leaf.
Step 4
Melt butter in heavy medium saucepan over medium-low heat. Whisk in flour; stir 2 minutes. Whisk in hot milk mixture; bring to boil, whisking frequently. Reduce heat to low; simmer 5 minutes, stirring frequently. Remove from heat; stir in Gruyère, Parmesan, and nutmeg. Season to taste with salt and pepper.
For lasagna:
Step 5
Cook noodles in large pot of boiling salted water until almost tender but slightly undercooked (noodles will finish cooking in oven). Drain and rinse with cold water. Drain again; pat dry.
Step 6
Butter 13x9x2-inch glass baking dish. Spread 1 cup sauce over bottom of prepared dish. Arrange 1/3 of noodles over sauce, overlapping to fit. Spread about 1 2/3 cups sauce over noodles. Arrange 1/2 of mushrooms over sauce. Scatter 1/2 of prosciutto mixture over mushrooms. Arrange 1/2 of remaining noodles over mushrooms, overlapping to fit. Spread 1 2/3 cups sauce over noodles. Arrange remaining mushrooms over sauce, sprinkle with remaining prosciutto, and top with remaining noodles. Spread remaining sauce over noodles, sprinkle Parmesan cheese over, and dot with butter. (Can be made 1 day ahead. Cover and refrigerate.)
Step 7
Preheat oven to 350°F. Bake lasagna until top is golden brown and sauce is bubbling, about 45 minutes (about 1 hour if refrigerated). Let stand 20 to 30 minutes before serving.
How would you rate Roasted Portobello and Prosciutto Lasagna?
Leave a Review
Reviews (69)
Back to TopI added a layer of roasted butternut squash too.
Holly
Washington
12/23/2021
We chopped our mushrooms and cooked them in a pan (rather than roasting) then mixed it with the prosciutto mix which worked really well for easy distribution in the layering. We also used fresh lasagna noodles and didn't have to preboil them since they are thinner and this also worked great and saved a step. Definitely would make this again.
kjscooks
3/1/2021
Wonderful!
Anonymous
Alexandria, LA
3/1/2016
This is a favorite. I've made it several times now. It's a rich dish, and well worth the effort. As one reviewer posted here, just pour yourself a glass of wine and enjoy the process! Your friends/family will likely enjoy it very much.
Anonymous
Boston, MA
12/27/2015
Followed the recipe exactly...and not very good. This is the first time that an Epicurious recipe has been an epic fail...the mushrooms have an odd texture and there's a nasty aftertaste. Don't recommend.
tassie99
Toronto
12/19/2012
Delicious as is but be warned, it is very rich. I made this a second time recently for a large gathering as a side dish. Since we had a few vegetarians on board, I substituted the prosciutto with leeks and the chicken broth with vegetable broth and I think it was even better!
lovestocookinontario
7/25/2012
I love this recipe but I shortened it up a bit by skipping roasting the mushrooms. I just cooked them on the stove. I also added peppers to the recipe the second time around. You can really add anything you want! I used wheat flower and it turned out just fine, not exactly the same color as the picture. so good you have to try it!
anbede24
Reno, NV
2/21/2012
Great recipe. 2nd time through, I used Italian dressing on the mushrooms when roasting them, chopped them fine and added a couple cups of roasted red peppers. Lightens it up a bit, adds color.
shipwreckx
3/27/2011
This was really wonderful, I didn't have the right cheese so I used ricotta and parmesan and was super good. used a mix of crimini, button and portobello's too. Will make it again.
Kalizoi
3/12/2011
Come on people! This dish is not that time consuming to make! Pour yourself a glass of charddonay and enjoy the process. I cut the recipe in half for a dinner for 4. Served with a simple green salad. Wonderfully rich and yummy.
afulton
Ontatio
1/23/2011
Wow. Can I just say wow??! I made this in the kitchen with my sister during the day, then we stuck it in the fridge and baked it when our company arrived in the evening. It was delicious and awesome to make ahead of time because that enabled us to actually converse and hang out with our guests. Phenomenal combination of prosciutto with the roasted portobelloes. It got rave reviews from everyone at the table.
KelBel
1/13/2011
Ok, it did take a while to assemble, but having it ready to pop in the oven made it perfect for entertaining. The flavors were fantastic - from the proscuitto to the portobello to the cheese - a great combo.
ewaetzig
LA
4/26/2010
Delicious but not the cheapest ingredients, although it makes enough to last a while. We didn't have a large dish but instead used two smaller 8x10ish inch dishes and managed to fill them both. Also we used some leftover Pecorino Romano instead of Parmesan for the sauce part, which worked pretty great. This is the first time we ever made lasagne and its one of the best recipes I've tasted!
rashaandtom
Edinburgh
3/8/2010
This is one heck of a Lasagna! My husband won't eat mushrooms so I only make it when he's not around which is rare...but my friends always love to hear that it's lasagna night at my place. The prosciutto and portobellos make this such a unique dish. The creamy sauce makes it seem extra extravagant. I wish I could eat this every week. Absolutely exquisite dish!
rmgcake
Baton Rouge, LA
1/20/2010
I made this years ago. Loved it but swore never again!! Too much washing up! BUT...I just did it again and cut some corners this time. Still very good. Ignore first paragraph of instuctions. Don't bother chopping prosciutto. Fry shallots and herbs in large non-stick pan. Add sliced raw mushrooms. Cook until mushrooms are tender. Remove to bowl. Using same pan, saute slices of prosciutto until brown. Make sauce but don't put grated cheese in the sauce. Assemble lasagne, breaking up sheets of prosciutto into smaller pieces and sprinkling grated cheese on top of each sauce layer. Much easier...... I will make it again this way! Other substitutions: 1 tsp each of dried herbs instead of fresh. Used combination of portobello and (less expensive) button mushrooms. Used 1% milk instead of whole. No nutmeg. Didn't put additional butter on top of lasagne. It's already SO rich!
Anonymous
Ottawa
11/16/2009
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