Tomato sauce
3/4 lb. lasagna noodles
1/3 c. unsalted butter
4 tbsp. cornstarch
2 c. milk (1 and 1)
1/4 c. freshly grated Parmesan cheese and garnish
1 whipped egg
1/4 lb. prosciutto ham
Mushroom caps, thinly sliced

Cream Sauce: 1/3 cup unsalted butter; melt over medium heat. Remove saucepan from heat and add in 4 tablespoons cornstarch. Mix until smooth. Place saucepan back onto heat and whisk in 2 cups of milk, one cup at a time, whisking them in until satiny texture and beginning to thicken. Add in 1/4 cup Parmesan cheese, whisking again until thick and smooth.

Fold in 1 whipped egg. (Completed.) Layer in lasagna pan tomato sauce, 3 lasagna noodles, small portion of cream sauce, lasagna noodles, tomato sauce, mushrooms, lasagna noodles, cream sauce (use it up in this layer), 1/4 lb. prosciutto ham strips, lasagna noodles, tomato sauce, and freshly grated Parmesan. 20-25 minutes in 350 degree oven (until sauce bubbles). Enjoy!