Roasted Portobello and Prosciutto Lasagna

Ingredients

• 3 tablespoons plus 2 teaspoons olive oil
• 2 1/2 pounds (about 10) portobello mushrooms, stems trimmed
• 1 cup chopped prosciutto (about 6 ounces)
• 2 /3 cup chopped shallots (about 2 large)
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 4 cups whole milk
• 1 14-ounce can low-salt chicken broth
• 1 bay leaf
• 1 /2 cup (1 stick) butter
• 2 /3 cup all purpose flour
• 2 cups (about 8 ounces) shredded Gruyère cheese
• 1 /3 cup grated Parmesan cheese
• 1 /8 teaspoon ground nutmeg
• 1 pound lasagna noodles
• 1 /2 cup grated Parmesan cheese
• 2 tablespoons butter, cut into 1/2-inch pieces

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