Crispy Prosciutto White Lasagna. Recipe
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Category: |
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Ingredients: |
Ingredients: 8 tablespoons (1 stick) butter
2 cloves garlic, minced or grated
1 tsp dried basil
1 tsp dried oregano
1/2 teaspoon kosher salt + pepper
1/4 cup flour
2 cups milk (I used 2%)
2 cups chicken broth (vegetable broth can be used)
1 cup shredded mozzarella cheese
1 cup parmesan cheese, grated
2 cups (16oz) whole milk ricotta
2 cups shredded provolone
2 packages frozen spinach thawed and drained
1 box no-boil lasagna noodles
3 ounces prosciutto, torn
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Directions: |
Directions:Preheat the oven to 350 degrees F. Grease a 9x13 inch pan.
Melt the butter in a medium sauce pan. Add the garlic, basil, oregano, salt, and pepper and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute. Slowly add the milk and broth. Bring to a boil and stir for 1 minute.
Remove from heat and stir in the mozzarella cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.
In a medium bowl combine the ricotta, provolone and spinach.
Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture and then another 1/4 of the cheese sauce. Place another 3-4 lasagna noodles on top and then top with the remaining ricotta cheese mixture and another 1/4 of the cheese sauce. Add the remaining lasagna noodles and pour the remaining cheese sauce over top. Top with a 1/2 cup of parmesan cheese. Arrange the prosciutto on top.
Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 20 minutes before serving.
Cook time: 45 minutes
Total time: 1 hour 5 minutes |
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Preparation
Time: |
Preparation
Time:20 minutes |
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