Roasted Portobello Mushroom and Prosciutto Lasagna

This is the first time I made lasagne from scratch. I didn't want a tomato-based dish, and this recipe from Epicurious (http://www.epicurious.com/recipes/food/views/Roasted-Portobello-and-Prosciutto-Lasagna-23094) appealed to me.

Plus it's got cured swine so of course I went for it.

First, I pan-fried the prosciutto and cut up the strips. I then fried the shallots, rosemary, and thyme before throwing the swine back in. I set it aside (it was very hard not to eat the lot!)

 I coated the portobello mushrooms with olive oil, popped them into the oven for 45 minutes, then let them cool before cutting them into thick slices.

While the shrooms were cooling, I got down to making the bechamel sauce:

First, I mixed milk and chicken broth, added a bay leaf and let it all simmer. Then I discarded the bay leaf and let it stand for 10 minutes. Next, I stirred in the cheeses (Gruyère and Parmesan), and added a pinch of nutmeg, plus pepper to taste.

Next, I melted a stick of butter in a saucepan over medium-low heat. I whisked in the flour and stirred for two minutes. I have to confess, this was the bit I dreaded most. For some reason, I had visions of me burning multiple attempts. The angst was strong enough I actually watched some online videos before attempting it.


Thankfully, I got it on first try. Woohoo!

Next, I whisked in the hot milk mixture and brought it to a boil, whisking frequently. I lowered the heat and let it simmer for five minutes.

I cooked the pasta (actually slightly undercooked so it finishes in the oven) and then started to layer the lasagne.

 I topped it off with a nice layer of Parmesan cheese and small cubes of butter.

Then it was off into a preheated oven.

After 45 minutes and a well-deserved wash, here's the result:

Overall it was a reasonable first try. Next time I do this, I would add more bechamel sauce (there is such a thing as too-wet lasagne), and I would slice the mushrooms into finer strips.