White Lasagna

 I love to change classic dishes up and here is one of my favorites,  Instead of a lasagna with the usual red sauce from a jar,  I make a delicious bechamel sauce.  I also make all the layers the same so you get consistent flavor and taste in every bite. I use Italian sausage, but you can make this vegetarian.  I love a nice Cabernet Savignon with this dish, but since it is a white sauce, have a white wine if you prefer.  Cheers!

1/2 Lb. ground Italian Sausage.

12 oz. grated mozzarella cheese.

10 oz. defrosted chopped spinach.

2-3 cups grated Parmesan cheese.

7 oz. Ricotta cheese.

1 Egg.

1 tsp. Salt.

1/2 tsp. Red Pepper Flakes.

1 Box Oven-Ready Lasagna.  This is the non boiling pasta.

Sauce

4 Tbs. butter.

4 Tbs. flour.

2 1/2 cups half and half.

1/4 cup finely chopped yellow onion.

4 minced garlic cloves.

1/2 tsp. grated Nutmeg.


Spray 9x13 baking dish with non stick spray.  Preheat oven to 375 degrees.

In a saute pan, brown sausage meat and allow to cool for a few minutes.

In a sauce pan, melt butter.  Add onion and garlic and saute on medium heat until tender.  Once tender, add flour and whisk for 2-3 minutes.  Add half and half, 3 Tbs. Parmesan cheese and nutmeg.  Whisk until thick.

In a mixing bowl, add Ricotta, 1/2 cup Parmesan cheese, egg, 8 oz. mozzarella cheese, salt, red pepper flakes, chopped spinach (make sure all the water has been squeezed out) and Italian Sausage. Mix well.

Take sprayed baking dish and spread about 1/2 cup of the white sauce on the bottom of the dish.  Place 3 lasagna noodles on top of the sauce.  Spread 1/3 of the cheese, sausage and spinach mixture over the noodles.  Spoon 2-3 Tbs. of white sauce over the mixture. Top that layer with 3 more noodles and repeat process.  You should have a total of 3 layers of the mixture. Top the last  (4th) layer of noodles with enough sauce to cover the top and spread remaining 4 oz. of shredded mozzarella and 1/2 cup of Parmesan over the top of the sauce.

Cover with foil and bake for 30 minutes.  Take off foil and bake or broil to slightly browned on top; about 5 minutes.  Let cool for 5-7 minutes and serve.




 

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