WHITE SAUCE LASAGNA WITH SPINACH RECIPES

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WHITE SPINACH LASAGNA - THE BAKER CHICK



White Spinach Lasagna - The Baker Chick image

Provided by Audra

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 10

Number Of Ingredients 20

For the Spinach:
4 tablespoons butter
1 small onion, minced (about 1/2 cup)
6 medium cloves garlic, minced
Kosher salt and freshly ground black pepper
2 lbs of frozen spinach, thawed and drained
For the Ricotta:
2 pounds fresh ricotta cheese
2 eggs
4 ounces finely grated Parmigiano-Reggiano cheese
1 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne pepper (or more or less if you want a kick or not)
For the White Sauce:
5 tablespoons butter
1/4 cup plus 1 tablespoon flour
5 cups whole milk
12 ounces grated low moisture mozzarella cheese
12 ounces grated gruyere cheese
For Assembly:
16-20 no-bake lasagna noodles

Steps:

  • In a large saucepan (I like using my big 5 qt dutch oven just to have a lot of room.) melt the 4 tablespoons of butter. Add the garlic and onions and sauté until golden. Add the spinach and stir for a few minutes to marry all the flavors. Turn off heat and set aside.
  • In the bowl of a food processor fitted with a steel blade, add half the ricotta, the eggs, parmesan cheese, nutmeg and salt & pepper. Process for a few minutes until blended and smooth. Transfer to a large bowl. (don't wipe the food processor bowl out.)
  • To the food processor add the spinach/garlic mixture and pulse until finely chopped. Add to the bowl with the ricotta mixture as well as the rest of the ricotta cheese. Stir until blended and smooth.
  • In a large saucepan (I like to wipe out the dutch oven a bit and use that again,) melt the 5 tablespoons of butter and then add the flour- whisking constantly until golden. Add the milk gradually, about a cup at a time, stirring well between each addition. When thick and bubbly, add 3/4 of the mozzarella and 3/4 of the gruyere. Add salt and pepper to taste.
  • In a 9x13 lasagna pan, start by spreading a small amount of the white sauce onto the bottom of the pan. Top with a layer of noodles (I used 4 across for each layer,) Spread 1/3 of the spinach mixture on top of the noodles, followed by 1/4 of the sauce. Repeat 3 more times, noodles- spinach- sauce. Topping with a 4th layer of noodles, the last 1/4 of sauce and the remaining cheese.
  • Cover tightly with foil, and bake at 400F for 20 minutes. Remove the foil and bake for another 20 minutes or until the cheese is golden and bubbly.

WHITE LASAGNA RECIPE (WITH BéCHAMEL, ITALIAN SAUSAGE, AND ...



White Lasagna Recipe (with Béchamel, Italian Sausage, and ... image

What makes white lasagna so special and totally irresistible is the impossibly creamy white sauce that’s blanketed throughout the casserole.

Provided by Kelli Foster

Categories     Main dish    Dinner    Lasagna    Pasta dish

Total Time 5700S

Prep Time 2100S

Cook Time 3600S

Yield 10

Number Of Ingredients 15

1 quart whole milk (4 cups)
15 dried lasagna noodles (not no-boil, about 2/3 of a 1-pound box)
1 pound baby spinach, or 1 (16-ounce) package frozen spinach
1 medium yellow onion
3 cloves garlic
12 ounces low-moisture whole-milk or part-skim mozzarella cheese, shredded (about 3 cups)
2 ounces Parmesan cheese, grated (about 1 firmly packed cup grated on a Microplane or 2/3 cup store-bought)
1 tablespoon olive oil
1 pound uncooked sweet or hot Italian sausage, casings removed if using links
2 3/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 stick (8 tablespoons) unsalted butter
1/2 cup all-purpose flour
Pinch ground nutmeg
1 (15- to 16-ounce) container whole-milk ricotta cheese (about 2 cups)

Steps:

  • Let 1 quart whole milk sit on the counter until room temperature.
  • Arrange a rack in the middle of the oven and heat the oven to 400°F. Meanwhile, arrange 15 dry lasagna noodles in an even layer in a 9x13-inch baking dish. Cover the noodles with hot tap water and let soak while you prepare the filling and sauce, about 30 minutes.
  • If using frozen spinach, thaw 16 ounces according to package directions. Transfer to a clean kitchen towel, roll it up in the towel, and carefully squeeze out all the excess moisture.
  • Dice 1 medium yellow onion. Mince 3 garlic cloves. Grate 12 ounces low-moisture mozzarella cheese on the large holes of a box grater (about 3 cups). Finely grate 2 ounces Parmesan cheese (about 1 packed cup).
  • Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat until shimmering. Add 1 pound uncooked Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Add the onion and garlic, and cook, stirring occasionally, until softened and translucent, about 5 minutes.
  • If using fresh baby spinach, add 1 pound a few handfuls at a time and stir until just wilted, 3 to 5 minutes. If using frozen spinach, add to pot and cook, stirring occasionally, until the liquid has evaporated, about 2 minutes. If necessary, drain off any liquid. Season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Remove the pot from the heat and let cool while you make the béchamel sauce.
  • Melt 1 stick unsalted butter in a large saucepan over medium heat. Add 1/2 cup all-purpose flour, and cook, whisking constantly, until the paste is bubbling and begins to dry out slightly, about 2 minutes. Gradually whisk in the milk until no lumps remain. Bring to a boil over high heat. Reduce to a simmer, and cook, stirring occasionally, until thickened, 1 to 2 minutes. Add 2 teaspoons of the kosher salt and a pinch of ground nutmeg, and stir to combine. Remove the pot from the heat.
  • Place half of the Parmesan cheese, 1 container ricotta cheese, the remaining 1/4 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper in a medium bowl and stir to combine. Drain the lasagna noodles.
  • Assemble the lasagna: Place 1/4 cup béchamel sauce into the baking dish and spread into a thin, even layer. Arrange 5 of the lasagna noodles in an even layer on top of the sauce, breaking them if needed to fit (it’s OK if the noodles overlap slightly). Dollop and spread 1/2 of the ricotta mixture over the noodles. Spoon 1/2 of the sausage and spinach over the ricotta. Sprinkle with 1 cup of the mozzarella. Dollop and spread about 1 heaping cup of the béchamel over the mozzarella.
  • Repeat layering 5 more lasagna noodles, the remaining ricotta mixture, the remaining sausage and spinach, 1 cup of the mozzarella, and 1 heaping cup of the béchamel. Top with the remaining lasagna noodles, remaining béchamel sauce, remaining mozzarella, and remaining Parmesan.
  • Bake uncovered until the cheeses are melted and lightly browned, and the sauce is bubbling, about 30 minutes. Let cool on a wire rack for at least 15 minutes before serving.

Nutrition Facts : SaturatedFatContent 19.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 36.8 g, SugarContent 10.2 g, ServingSize Serves 10, ProteinContent 25.0 g, FatContent 38.9 g, Calories 595 cal, SodiumContent 867.4 mg, FiberContent 2.2 g, CholesterolContent 0 mg

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