01 May 2016

White Lasagna

I came up with this recipe for a friend who can not eat tomatoes. She said she was thrilled to eat "really good " lasagna again.

Heat 5 cups of milk until it just begins to bubble at the edge.
Meanwhile, melt 1 stick of butter over low heat.
Blend in ½ cup flour, stirring vigorously.
Remove the pan from the heat, and stir in the hot milk ¼ cup at a time, allowing   
               it to be completely absorbed each time.
When all the milk has been absorbed, return the pan to the heat.
Season with 1-2 tsp salt, ¼ tsp white pepper, ½ - 1 tsp nutmeg.
Bring to a boil; reduce heat to low, cook for 10 minutes, stirring constantly.

32 ounces ricotta
2 eggs, lightly beaten
1 cup grated parmesan
3 Tbsp parsley
Salt and pepper to taste

In addition, you need approximately1 pound lasagna noodles (I use Barilla non-curly-edge and do not pre-cook them); ½ pound prosciutto, thinly sliced; and 1/2 -3/4  pound smoky provolone, thinly sliced.

In a 9x13 pan:
Spread some sauce that has been thinned with a little milk to cover the bottom of the pan.
Place one layer lasagna noodles over sauce. Cover with ½ the slices of prosciutto, ½ of the ricotta mixture, and a little bit less than ½ the provolone, so that you have some for the top.
Cover all with sauce and repeat layer.
Cover the second layer with sauce, then one layer of noodles, sauce and provolone.

Cover loosely with foil and bake at 350 degrees for 30 minutes. Uncover and cook 10 more minutes, or until cheese starts to brown.

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