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1
Preheat the oven to 350 degrees.
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2
Lightly oil a 13 by 9-inch rectangular baking dish.
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3
In a large saute pan, heat the olive oil.
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4
When the oil is hot, saute the onions and prosciutto for about 4 minutes or until the onions are wilted and slightly caramelized.
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5
Stir in the 1/2 cup parsley, shallots and mushrooms.
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6
Saute for 10 minutes or until the mushrooms are golden brown.
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7
Season with salt and pepper.
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8
Stir in the garlic, basil and oregano.
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9
Strain the mushrooms and reserve the liquid.
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10
Place the liquid back into the pan and reduce until the liquid forms a glaze, about 5 minutes.
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11
Scraping the sides occasionally to loosen any particles.
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12
Add the wine and follow the same process.
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13
Add the tomatoes and continue to cook for 10 minutes.
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14
Season with salt and pepper.
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15
Add the mushroom mixture to the sauce.
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16
In a mixing bowl, combine the Ricotta cheese, egg, remaining parsley, 1/2 cup grated Parmigiano-Reggiano cheese, and Mozzarella cheese.
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17
Season with salt and pepper.
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18
To assemble, spoon a small amount of the sauce on the bottom of the baking dish.
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19
Sprinkle with Parmesan cheese.
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20
Place a layer of the pasta on top of the sauce.
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21
Spread the cheese over the pasta.
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22
Repeat layering until all the ingredients are used.
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23
Mix the cream with any remaining cheese.
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24
Season with salt and pepper.
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25
Pour over the top of the lasagna.
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26
Cover the lasagna.
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27
Bake for 30 minutes covered and 10 to 15 minutes uncovered, or until the lasagna is golden brown and set.
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28
Remove the lasagna from the oven and allow to rest for 10 minutes before slicing.
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29
Place a portion of the lasagna in the center of the plate.
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30
Garnish with grated cheese and fried basil leaves.
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31
Combine all ingredients thoroughly.
