Prosciutto Lasagna
Elevate your classic comfort food game with this decadent Prosciutto Lasagna recipe, where layers of creamy béchamel sauce, salty prosciutto, and oozy melted mozzarella create a symphony of flavors and textures. This Italian-inspired dish swaps traditional ground meat for thin slices of savory prosciutto that infuse each bite with a sophisticated, smoky depth. Topped with a golden crust of Parmesan and mozzarella, this lasagna is the ultimate crowd-pleaser for dinner parties or hearty family meals. With just a 30-minute prep time and easy layering instructions, this baked masterpiece is as simple to make as it is delicious to devour. Perfectly portioned to serve 8, it’s everything you crave in a comfort food—rich, cheesy, and irresistibly satisfying.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 12 slices Prosciutto
- 3 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 5 tablespoons Unsalted butter
- 5 tablespoons All-purpose flour
- 4 cups Whole milk
- 0.25 teaspoons Ground nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 2 minutes to create a roux.
Slowly add the milk to the roux, a little at a time, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and cook for 5-7 minutes until thickened, whisking frequently.
Season the béchamel sauce with ground nutmeg, salt, and black pepper. Remove from heat and set aside.
Spread a thin layer of béchamel sauce on the bottom of a 9x13-inch baking dish.
Place a single layer of lasagna noodles over the sauce. Spread a layer of béchamel sauce over the noodles, followed by 3 slices of prosciutto, a generous sprinkle of mozzarella cheese, and a little Parmesan cheese.
Repeat the layering process (noodles, béchamel sauce, prosciutto, mozzarella, Parmesan) until all the ingredients are used, finishing with a layer of béchamel sauce topped with the remaining mozzarella and Parmesan cheeses.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake uncovered for an additional 15-20 minutes, or until the top is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
5377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.4 g | 283% | |
| Saturated Fat | 117.6 g | 588% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 8599 mg | 374% | |
| Total Carbohydrate | 590.9 g | 215% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 71.1 g | ||
| Protein | 269.2 g | 538% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 4648 mg | 358% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 3176 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
