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1
Drain soaked mushrooms and then mince.
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2
Reserve soaking liquid but strain it through a cheesecloth lined sieve.
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3
First make the cream sauce: Heat 4 tablespoons of the butter in a heavy stainless saucepan.
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4
When foaming subsides, add the flour and stir continuously with a wooden spoon.
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5
Cook for 2 minutes over low heat.
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6
Whisk in the reserved mushroom juices and heavy cream and whisk until smooth.
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7
Simmer 5 minutes or until velvety and season to taste with salt pepper and nutmeg.
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8
Reserve until later.
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9
Now make the filling: In a large skillet heat remaining 3 tablespoons of butter along with the olive oil.
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10
Add the fresh mushrooms and garlic and saute for 30 seconds.
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11
Add the minced soaked mushrooms, prosciutto and saute a moment.
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12
Add the wine and evaporate for a minute or two.
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13
Lower the heat and cook, covered until the mushrooms are tender and most of the liquid has been absorbed.
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14
Cut the pasta sheets into strips 3 to 4 inches wide and long enough to fit into your gratin or baking dish.
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15
Boil a few sheets at a time until 3/4 done.
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16
Drain and cool on clean cloths.
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17
To assemble: Preheat oven to 375 degrees.
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18
Butter a gratin dish.
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19
Cover with a layer of lasagne.
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20
Top with 1/4 of cream sauce, 1/4 of Parmesan and 1/3 of mushroom mix.
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21
Continue with pasta, sauce, cheese, mushrooms for 2 more layers, finishing with a sheet of pasta.
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22
Drizzle any liquid left in mushroom pan over the top.
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23
Bake for 20 minutes or until golden.
