Eggplant And Prosciutto Lasagna

Name: Eggplant And Prosciutto Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 397 grams chicken broth; 907 grams eggplant, cubed; 158 milliliters flour; 1 teaspoon fresh rosemary, chopped; 473 milliliters gruyere, shredded; 8 servings Kosher Salt and Pepper to taste; 454 grams lasagna noodes (I use No-Boil noodles); 0 teaspoons nutmeg, freshly grated; 8 servings Olive oil; 1 small onion, chopped; 118 milliliters parmesan, grated; 237 milliliters prosciutto, chopped; 8 Tbsps unsalted butter; 946 milliliters whole milk

The recipe Eggplant And Prosciutto Lasagna could satisfy your Mediterranean craving in approximately 45 minutes. For $2.72 per serving, you get a main course that serves 8. One serving contains 749 calories, 26g of protein, and 43g of fat. A mixture of chicken broth, parmesan, milk, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.