White Lasagna
From deedeec 16 years ago
- 55 minutes to make
- Serves 8
I got this from my Sister-in-Law and I think she may have gotten it from a Moosewood cookbook or some other Vegetarian (not vegan) cookbook.
Ingredients
- basil Cream Sauce: shopping list
- 3 tbs butter shopping list
- 3 tbs all-purpose flour shopping list
- 3 cups milk shopping list
- 1/2 cup chopped fresh basil (or more if you want) shopping list
- 1/2 cup grated parmsan cheese shopping list
- 1 clove garlic, minced shopping list
- salt to taste shopping list
- Filling: shopping list
- 1/3 cup pine nuts shopping list
- two 10 ounce packages frozen chopped spinach, thawed and squeezed dry shopping list
- one 15 oz container ricotta cheese shopping list
- 2 cups shredded mozzarella, divided shopping list
- 1 1/2 cups Fontina cheese shopping list
- 3/4 cup grated parmesan cheese shopping list
- 1 egg, beaten shopping list
- 1/4 tsp ground pepper shopping list
- To finish the dish: shopping list
- 12 lasagna noodles shopping list
- 1 (more) 10 oz package frozen chopped spinach, thawed and squeezed dry (optional see Tips from DeeDeeC) shopping list
- 1 medium zucchini, very thinly sliced (optional see Tips from DeeDeeC) shopping list
How to make it
- Spray the bottom of 9x13-in baking dish with non-stick cooking spray.
- Basil-cream sauce: in a 2 qt. saucepan, melt the butter over medium heat. Stir in flour until absorbed. Add the milk; cook, stirring constantly, until mixture comes to a boil and has thickened. Remove from heat; stir in the basil, 1/2 cup of parmesan cheese, the garlic and salt. Place plastic wrap on the surface of sauce and set aside. (if you don’t it turns brown)
- Filling: over low heat, cook the pine nuts in a dry, small skillet until all the nuts are at least partially browned. Chop. (I don’t brown mine, I just put them in the food processor)
- Place pine nuts in a large bowl. Add the spinach, ricotta, 1/2 cup of the mozzarella, the fontina, 3/4 cup parmesan, the egg, and pepper. Stir to combine and set aside.
- Cook the noodles according to package and drain.
- Preheat oven to 375.
- Thinly spread 1 cup of the basil-cream sauce in the bottom of baking pan. Place a layer of noodles over the sauce. Use 4 noodles per layer.
- Spread 1/2 of the ricotta filling over the noodles. Spread 1/2 of the remaining basil-cream sauce over the cheese.
- Top with more noodles and spread with remaining ricotta filling.
- Top with remaining noodles and spread remaining sauce over noodles.
- Bake 30 minutes. Sprinkle with remaining 1 cup mozzarella; continue baking 20 more minutes. Remove and let stand about 15 mins.
- Tip from DeeDeeC: I actually like to use a little more spinach (one more package.) I like to have a layer of spinach (not mixed into the cheese filling) just under the 2nd and 3rd layers of noodles. OR Sometimes I use very thinly sliced zucchini.
The Rating
Reviewed by 6 people-
I just adore this recipe!! Wonderful post! Saved! My only addition will be some freshly grated nutmeg! Just a touch..
greekgirrrl
in Long Island loved it
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I am making this next! It looks very good, and I think my daughter will love it! She is not a big fan of marinara. I will let you know how it goes.
Ginger
gindot
in Temecula loved it
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Hope you don't mind that I uploaded a photo for you.
Ginger gindot
in Temecula loved it
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