My grandmother a”h didn’t like sauce and always ordered white pizza – before fancy white slices (topped with ricotta, garlic and arugula) where en vogue. This white lasagna is an ode to her.
White Lasagna
Servings
Ingredients
- Gefen Canola Oil Cooking Spray
- 1 1 lb. box lasagna noodles
- 2 tablespoons flour
- ½ teaspoon mustard powder
- Pinch ground nutmeg
- 2 tablespoons butter
- 3 cups whole milk
- Kosher salt
- Freshly ground black pepper
- 1 10 ounce package frozen spinach, thawed and squeezed dry
- 2 cups Natural & Kosher Ricotta Cheese
- 1 cup Natural & Kosher Grated Parmesan
- 1 large egg beaten
- Kosher salt
- Freshly ground black pepper
- 1 cup Natural & Kosher Grated Parmesan
- 1 cup Natural & Kosher Shredded Mozzarella
Instructions
- Preheat oven to 375°F. Lightly spray a deep-dish lasagna pan with cooking spray.
- Cook lasagna noodles according to package instructions. Drain, rinse under cold water. Drain again and set aside.
- To make white sauce: In a small bowl, whisk flour with mustard and nutmeg.
- In a medium saucepan, heat butter over medium heat. Whisk in flour mixture. Continue cooking over medium heat until the butter nad flour start to bubble (it will look like honeycombs), about 1 to 2 minutes.
- Heat milk in microwave for 45 seconds.
- Very slowly whisk heated milk into the saucepan. Reduce heat to medium and cook, stirring often, for 15 to 20 minutes or until thickened. Season with salt and pepper to taste.
- To make filling: In a large bowl, combine spinach, ricotta cheese, Parmesan, egg, and salt and pepper to taste.
- To assemble: Spread one-quarter of the white sauce on the bottom of the pan. Top with a single layer of noodles then one-third of ricotta filling. Repeat layers twice. Spread remaining sauce on top and sprinkle with Parmesan and mozzarella. Bake for 45 minutes. Serve warm right out of the baking dish.
- Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)
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