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Lasagna with Mushroom Ragù and Prosciutto Cotto

Date Added: 5/24/2023    Source:

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  • Sfoglia or 1 1/2 pounds dried lasagna sheets
  • Unsalted butter, for greasing
  • Onion Béchamel warmed
  • Mushroom Ragù
  • 5 1/2 ounces Parmesan cheese, grated (about 2 cups)
  • 1 pound prosciutto cotto, thinly sliced
  • 14 ounces fontina cheese, grated (about 4 cups)

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