LASAGNE BIANCO
White Lasagna
Ingredients
1 lb. Lasagna noodles
6 quarts Fresh, cold water
3 tbsp. Kosher salt, divided
6 c. Spinach (baby, if available), cleaned and dried
2 cloves Garlic, peeled and minced
2 Anchovy fillets, minced
8-10 Sage leaves, fresh (plus more for garnishing, if desired)
2 c. Heavy cream (or half-and-half)
1/4 lb. Unsalted butter, cut in tablespoon-size pieces
3 tbsp. Extra virgin olive oil, divided (regular olive oil may be substituted)
4 c. Ricotta cheese
1/2 c. Grated Parmesan cheese, divided, plus more for serving
1/4 c. Grated Romano cheese
1 tbsp. Lemon zest
1/8 tsp. Ground white pepper
a good dash Frank’s®
1 c. Parmesan bread crumbs
2 c. Mozzarella cheese, shredded
Directions
• In a large pot, bring water to boil.
• Once boiling, salt the water with about 2 tbsp. kosher salt, and cook the noodles 1 minute short of package directions for al dente.
• Drain the noodles, toss with about 2 tbsp. olive oil, and set aside.
• While the pasta is cooking, melt the butter in a large, deep skillet (or sauce pan) over medium heat.
• When the butter has stopped bubbling and foaming, add the olive oil, cream, sage, white pepper, anchovies, and garlic.
• Increase the flame to medium high, and simmer 2-3 minutes, until the butter and cream have combined and thickened very slightly. Add the Frank’s®. Stir quite frequently.
• Reduce heat to medium-low, and stir in the Parmesan and Romano cheeses, stirring continuously.
• Cook for sauce for another 1-2 minutes, until cheeses have incorporated, and the sauce has thickened.
• Remove the sage leaves, and add the lemon zest.
• Adjust the seasoning to taste.
• Add 1/2 to 1 cup of the pasta cooking water to help the sauce adhere to the pasta. (Don’t worry if the sauce looks a little thin. It will thicken while baking.)
• Preheat oven to 375º F.
• Ladle about 1/4 of the sauce in the bottom of a greased lasagna pan (or a 9” x 13” baking dish).
• Add a layer of noodles, with the edges overlapping.
• Layer in 1 cup of the ricotta, followed by 1 cup of the spinach.
• Cover with about 1/2 cup of the sauce.
• Repeat to form 3 more layers, as above.
• Top with a final layer of noodles.
• Finish by topping evenly with the mozzarella, followed by the Parmesan bread crumbs.
• Bake 30-45 minutes, until topping is golden brown and bubbling.
• Let rest for 10-15 minutes before cutting and serving. (This will set the lasagna and help squares hold their shape, and not run all over the plates.)
This is a combination of my Alfredo and lasagna recipes, with a bit of variation. I didn’t do it this time, but I’ve also layered in sliced, sautéed mushrooms for added flavor and heartiness. A great, all-in-one, meatless meal!
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