Mushroom Lasagna

• 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 or deli ham, chopped
• 2 garlic cloves, minced
• 1-1/2 teaspoons Italian seasoning
• 2/3 cup white wine or chicken broth
• 2 cans (14-1/2 ounces each) diced tomatoes, drained
• 1 cup shredded part-skim mozzarella cheese, divided
• 1 cup shredded Parmesan cheese, divided
• 1/2 cup heavy whipping cream
• 1/4 cup whole milk

1. 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 2 minutes longer. Add wine; cook and stir until liquid is evaporated. Add tomatoes and heat through.
2. Spread 1 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, 1-1/3 cups sauce, and a scant 1/4 cup each of mozzarella and Parmesan. Repeat layers twice. In a small bowl, combine the cream, milk and remaining cheeses; spoon over the top.
3. Cover and bake at 350u0b0 for 30 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

lasagna noodles, mushrooms, baby portobello mushrooms, sweet onion, olive oil, parsley, thin slices prosciutto, garlic, italian seasoning, white wine, tomatoes, mozzarella cheese, parmesan cheese, heavy whipping cream, milk

Taken from www.tasteofhome.com/recipes/mushroom-lasagna/ (may not work)