"1 1/2 cups of chicken broth"
"1/4 cup of white wine"
"3 tablespoons of butter"
"2 tablespoons of all-purpose flour"
"2 tablespoons of chopped parsley"
"300g of fresh mushroom slices"
"12 thin slices of prosciutto"
"6 lasagna leaves (10x15 cm)"
"3 minced garlic cloves"
"1 medium-sized onion, finely chopped"
"1 1/2 cups of chicken broth"
"1/4 cup of white wine"
"3 tablespoons of butter"
"2 tablespoons of all-purpose flour"
"2 tablespoons of chopped parsley"
"300g of fresh mushroom slices"
"12 thin slices of prosciutto"
"6 lasagna leaves (10x15 cm)"
"3 minced garlic cloves"
"1 medium-sized onion, finely chopped"
1
In a skillet, melt the butter with the onion and garlic
Fry until golden brown for about 5 minutes
Add the mushrooms and simmer for 10 minutes, stirring occasionally
2
Combine the flour and wine, mixing well to remove lumps
Add the chicken broth and let it simmer for about 5 minutes
Turn off the heat and add the parsley
Mix well and reserve
3
Boil 2 liters of water with 1 tablespoon of salt
Cook the lasagna leaves until al dente, then drain
Rinse the sauce and divide it among four plates
Place a cooked lasagna leaf on top of each plate and add three slices of prosciutto
Serve immediately.
