White Lasagna Cupcakes

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4 tablespoons unsalted butter, plus more for buttering the ramekins

3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling

1/2 pound fresh lasagna noodles

1/2 cup all-purpose flour

2 cups milk

1 large egg

1/4 cup snipped chives

2 tablespoons chopped parsley

8 ounces Fontina cheese, shredded

6 ounces thinly sliced prosciutto, finely diced

Freshly ground pepper

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