1/2 lb. lasagne noodles
5 tbsp. butter
4 tbsp. cornstarch
2 c. milk
1/4 lb. prosciutto
Salt & pepper
1 lg. egg, beaten
1 qt. tomato sauce
1 c. mushrooms, sliced
1/4 c. Parmesan cheese

Prepare lasagne in boiling, salted water; as it is cooking make sauce. Over low heat melt butter in medium-size saute pan. Remove from heat; add cornstarch; whisk it into butter until well blended. Put pan over moderate heat. Add 1 cup of milk; whisk vigorously until well blended. Add rest of milk and whisk vigorously until it thickens and is smooth and silky. Fold in beaten egg; whisk it into sauce. Season to taste with salt and pepper. Congratulations!! You've made a bechamel sauce.

Preheat oven to 350 degrees. Drain lasagne and put it in a pan wide enough to hold 3 noodles across and long enough to hold noodles lengthwise. Lightly butter pan then layer it with tomato sauce. Put 3 noodles over sauce; coat each with bechamel. Put another layer of noodles over the bechamel. Put a thin layer of tomato sauce on top of the noodles, then a layer of the sliced mushrooms. Put another trio of noodles on top the mushroom layer. Coat the layer with bechamel and mushroom layer. Coat the layer with bechamel and top with prosciutto. Put another layer of noodles on top of prosciutto layer and crown with another trio of noodles. Crown lasagne with about 1 cup of tomato sauce (more it you like).

If using curly edged noodles, make sure edges of lasagne are coated with sauce or they will cook improperly. Top with Parmesan cheese and bake in preheated oven until sauce starts to bubble (20 to 25 minutes). Dust more Parmesan and serve.