I have severely neglected this blog for the past 8 (yikes) months. I moved to Italy, where I am surrounded by delicious food, but I kind of took a break from this as I settled in, my family joined me in stages, and I await the arrival of all of my kitchen stuff. I miss this outlet, though. I have no idea how many people actually read this, and it honestly does not matter. It motivates me to try new recipes and keeps me out of a rut. So here I am, back at it. What better way to say “ciao” than to share an Italian-themed recipe. I’m not sure if it’s appropriate to use the word luxurious in conjunction with food, but I will go out on a limb and describe this lasagna as such. It’s still comfort food, but stepped up a notch. The Marsala wine really adds a unique component. Bottom line- this lasagna is totally decadent, and you’re worth it.
- 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
1. Preheat an oven to 350°F. Butter an 8-by-11-inch baking dish.
2. In a large saucepan medium-low heat, melt the 8 Tbs. (1 stick) butter. Stir in the flour and cook, whisking constantly, for about 3 minutes. Whisk in the nutmeg. Increase the heat to medium-high and gradually whisk in the milk and stock. Bring the mixture to a boil and continue whisking until thickened and smooth, 10 to 15 minutes. Remove from the heat and let cool, stirring occasionally, until warm. Stir in the Marsala, eggs and 1 cup of the fontina until the cheese melts and the sauce is smooth. Season with salt and white pepper. Set aside.
3. In a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the leek and sauté until just wilted, about 3 minutes. Transfer to a bowl. Warm the remaining 2 Tbs. olive oil in the pan. When the oil is hot, add the mushrooms and sauté, stirring, until golden, about 5 minutes. Add the prosciutto and basil and cook, stirring, for 1 minute more. Transfer to the bowl with the leek.
4. Spread about 1 1/2 cups of the cheese sauce evenly over the bottom of the prepared baking dish. Spoon about one-third of the mushroom mixture evenly over the sauce, then arrange 4 of the lasagna sheets over the top. Repeat these layers twice. Spread the remaining sauce over the top layer, then sprinkle the remaining 3/4 cup fontina and the Parmigiano-Reggiano evenly over the top.
5. Transfer to the oven and bake until the top is golden and the juices are bubbling, about 45 minutes. Let the lasagna cool for 15 to 30 minutes, cut into squares and serve immediately. Serves 6 to 8.