Once water is boiling, add noodles and cook until al dente, 7-9 minutes. Reserve 1 cup noodle cooking water. Carefully drain noodles in a colander. Don't worry if some noodles break. Set aside. While noodles cook, prepare ingredients.

Trim zucchini ends, halve lengthwise, and cut into ½” half-moons. Cut mushrooms into ¼" slices. Line a plate with a paper towel. Remove prosciutto from refrigerator. Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and prosciutto to hot pan. Stir often, separating pieces, until crisped, 4-6 minutes. Transfer prosciutto to towel-lined plate. Let cool, 5 minutes. Once cool enough to handle, break into smaller pieces. Reserve pan; no need to wipe clean.

Return pan used to cook prosciutto to medium-high heat. Add 1 tsp. olive oil, mushrooms, zucchini, garlic salt, and a pinch of pepper to hot pan. Stir occasionally until vegetables are tender and lightly browned, 4-5 minutes. Stir in cream cheese, cream base, and ¼ cup noodle cooking water until combined. Bring to a simmer. Once simmering, cook until liquid is slightly reduced, 2-3 minutes. Remove from burner. If too thick, add additional noodle cooking water, 1 Tbsp. at a time, until desired consistency is reached.

In prepared casserole dish, evenly layer ⅓ the prosciutto, then ⅓ the vegetable mixture, and finally ⅓ the noodles. Repeat layers twice more, topping final layer evenly with cheese. Lasagna should be layered: prosciutto, vegetable mixture, noodle, prosciutto, vegetable mixture, noodle, prosciutto, vegetable layer, noodle, then cheese. Bake in hot oven until cheese is melted and browned, 10-12 minutes. Rest baked lasagna, 5 minutes.

Plate dish as pictured on front of card. Bon appétit!