Sara Kate Gillingham Ryans White Lasagna with Mushrooms and Prosciutto

Ingredients

• 1/2 cup unsalted butter, plus more for greasing
• 1/2 cup unbleached all-purpose flour
• 1/2 teaspoon freshly grated nutmeg
• 4 cups whole milk
• 1 cup chicken stock or low-sodium broth
• 1/2 cup Marsala
• 2 large eggs, lightly beaten
• 1 3/4 cups shredded fontina cheese
• Sea salt and freshly ground white pepper
• 4 tablespoons olive oil, plus more if needed
• 1 small leek, white and tender green parts only, thinly sliced
• 3/4 pound white mushrooms, brushed clean and sliced
• 1/2 pound thinly sliced prosciutto, chopped
• 2 tablespoons chopped fresh basil
• 12 sheets no-boil lasagna, each about 7 by 3 1/2 inches
• 1/2 cup freshly grated Parmesan cheese

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