Mushroom Lasagna

Makes 12 servings

9 uncooked lasagna noodles
1 pound sliced fresh mushrooms
2 cups chopped baby portobello mushrooms
1 large sweet onion, chopped
3 tablespoons olive oil
1/2 cup minced fresh parsley
2 thin slices prosciutto
2 cloves garlic, minced
1 1/2 teaspoons Italian seasoning
2/3 cup white wine or chicken broth
2 cans (14 1/2 oz each) diced tomatoes, drained
1 cup mozzarella cheese, divided
1 cup Parmesan cheese, divided
1/2 cup heavy whipping cream
1/4 cup milk

Cook noodles according to package directions. Meanwhile, in a Dutch oven, cook and stir the mushrooms and onion in oil until tender. Add the parsley, prosciutto, garlic and Italian seasoning; cook two minutes longer. Add wine; cook and stir until liquid is evaporated. Add tomatoes and heat through.

Spread 1 cup sauce in greased 13x9 baking dish. Layer with three noodles, 1 1/3 cups sauce, and a scant 1/4 cup of each cheese. Repeat twice. In a small bowl, combine the cream, milk and remaining cheeses; spoon over the top.

Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Recipe by: Gary Bachara of Wilson, NC and printed in the April/May 2010 issue of Taste of Home magazine.

This will definitely be added to my regular recipes, but with a few modifications. First off, ditch the prosciutto. There's not enough in there to make it worth while, and it doesn't need the extra calories or salt. Then if you use the white wine instead of chicken broth you've got a vegetarian meal. What it does need is a bit more cheese. Next time I'll add ricotta, as well as a bit more parmesan and mozzarella. Any other variation suggestions?