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Ingredients

• 8 Tbs. (1 stick) unsalted butter, plus more for greasing ;
• 1/2 cup unbleached all-purpose flour ;
• 1/2 tsp. freshly grated nutmeg ;
• 4 cups milk ;
• 1 cup chicken stock or low-sodium broth ;
• 1/2 cup Marsala ;
• 2 eggs, lightly beaten ;
• 1 3/4 cups shredded fontina cheese ;
• Sea salt and freshly ground white pepper, to taste ;
• 4 Tbs. olive oil ;
• 1 small leek, white and light green portions, thinly sliced ;
• 3/4 lb. white mushrooms, brushed clean and sliced ;
• 1/2 lb. thinly sliced prosciutto, chopped ;
• 2 Tbs. chopped fresh basil ;
• 12 sheets no-boil lasagna, each about 7 by 3 1/2 inches ; ;
• 1/2 cup grated Parmigiano-Reggiano cheese ; ;

Description

Earthy Mushrooms And Bits Of Salty Ham Stud This Silky Baked Pasta Dish With Bursts Of Flavor. If You Can’t Find Thin, Straight-edged No-boil Lasagna Sheets At Your Market, Try A Shop That Specializes In Italian Foods. You Don’t Want Ruffled

Williams-Sonoma