Recipe

White Lasagna Recipe

Add Step-by-Step Photos	Deedeec / All my dishes 1 year, 11 months ago 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. Prep:45m Cook:55m Servings:8	Deedeec
	white pasta lactoovovegetarian

Does this look good? Yeah! / Nope

Fans

emilydrew

lori4flavo

gindot

greekgirrr

dmajor

joeboudrea

Ingredients

Basil Cream Sauce:

3 tbs butter

3 tbs all-purpose flour

3 cups milk

1/2 cup chopped fresh basil (or more if you want)

1/2 cup grated parmsan cheese

1 clove garlic, minced

salt to taste

Filling:

1/3 cup pine nuts

two 10 ounce packages frozen chopped spinach, thawed and squeezed dry

one 15 oz container ricotta cheese

2 cups shredded mozzarella, divided

1 1/2 cups fontina cheese

3/4 cup grated parmesan cheese

1 egg, beaten

1/4 tsp ground pepper

To finish the dish:

12 lasagna noodles

1 (more) 10 oz package frozen chopped spinach, thawed and squeezed dry (optional see Tips from DeeDeeC)

1 medium zucchini, very thinly sliced (optional see Tips from DeeDeeC)

Directions

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.

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Comments

greekgirrrl 1 year, 7 months ago said:
I just adore this recipe!! Wonderful post! Saved! My only addition will be some freshly grated nutmeg! Just a touch..

princessakedo 1 year, 6 months ago said:
Thank you so much, i've been looking for something new to do with lasagna for ever!

gindot 1 year, 3 months ago said:
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 1 year, 3 months ago said:
Hope you don't mind that I uploaded a photo for you.
Ginger

dmajor 1 year, 2 months ago said:
This sounds wonderful. Thanks a bunch! deb

lori4flavor 7 months, 4 weeks ago said:
I love the use of basil in the cream sauce, as well as your suggestion for zucchini! Bookmarked to try real soon :) Thanks for another great post!

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