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Marian's White Lasagna [via LONG & WINDING ROAD]
Joined: Jan 11, 2006
Posted to Thread #1357 at 1:13 am on Apr 5, 2006
i posted this for marian harris back in the earlyish days of gail's swap when so many people weren't able to post more than a few words.
Lasagna with Spinach, Artichoke and Lemon
Recipe By : Betty Rosbottom
submitted by Marian Harris
Serving Size : 12 Preparation Time :1:00
Categories : Entrees Pasta
Amount Ingredient -- Preparation Method
3/4 c unsalted butter -- 1 1/2 sticks
3/4 c flour
5 c milk
1 c Parmesan cheese -- grated
1 tsp salt
1 tsp white pepper
1 1/4lb fresh lasagna noodles or 8 oz dry
2 tbsp salt
2 pkges artichokes, frozen -- thawed
6 oz Prosciutto -- thinly sliced
1/4 c olive oil
3 c leeks -- chopped, white parts
1 tbsp garlic -- finely chopped
5 tsp lemon zest -- coursely grated
salt to taste
6 oz spinach leaves -- washed and dried
1 lb ricotta cheese
1 c Parmesan cheese -- grated
1 lb mozzarella cheese -- coarsely grated
salt & pepper to taste
Mornay sauce: Melt butter in large heavy
saucepan over med heat. When hot, add flour
stir until smooth, gradually whisk in milk.
Cook, whisking constantly until mixture thick
ens and coats back of spoon. Stir in 1 cup
Parmesan cheese a little at a time. Add tsp
salt and tsp white pepper. remove from heat.
Noodles: Cook in 6 Qts of boiling salted
water until al dente. Drain and dry on
Artichoke filling: Dry the defrosted
artichoke hearts & cut them in 1/2" wide
strips. Cut Prosciutto into strips 3" long
and 1/2 inch wide. Heat oil in large heavy
skillet over med heat. Add leeks and garlic
and cook stirring about 5 min - don't let
them brown. Add artichokes and prosciutto,
cook 2-3 min more, stirring frequently.
Remove from heat and stir in lemon zest.
Taste and add salt as desired. Set aside.
Assembly: Preheat oven to 350. Spread a
third of Mornay sauce in a 4 qt (14 X 10)
baking dish. Lay a third of the noodles
over sauce. Spread half spinach leaves over
noodles. Combine ricotta with Parmesan and
stir well. Taste, season with salt and
pepper. Spread half this cheese mixture
over spinach leaves. Sprinkle with a third
of the grated mozzarella. Spread half the
artichoke mixture over the cheese layer and
cover with another third of the noodles.
Spread a third of the sauce over the
noodles, cover with remaining spinach
leaves. Spread remaining ricotta mixture
over spinach and top with another third of
the mozzarella. Spread remaining artichoke
filling over cheese. Layer the final third
of the noodles over artichoke layer. Cover
with remaining sauce, sprinkle with rest of
mozzarella. Can do this a day in advance;
bring to room temp before baking 45-50
minutes until hot and lightly browned.
Cool 10-15 minutes, slice and serve.
NOTES : Serve with mixed greens, mushroom
and walnut salad with balsamic vinaigrette.
Pink grapefruit Sorbet with Campari is
Betty's suggested dessert.
The hardest thing to understand in the world is the income tax.
Other messages in this thread:
- 1357. Rec: Roasted Pork Loin stuffed with Spinach and Prosciutto - barb_b - 12:41pm on 04/04/06 (11)
- yum!... - rvb - 2:45pm on 04/04/06
- Mmmmm Feta...Good idea. I did you a loin, About 3 lbs. (m) - barb_b - 8:58pm on 04/04/06
- I did a loin...NOT, I did you a loin, although, you are always invited. [NT] - barb_b - 10:47pm on 04/04/06
- aw shucks. thanks [NT] - rvb - 1:15am on 04/05/06
- rvb, speaking of yum, your white lasagna was mentioned up in post 1344. Would you post it? [NT] - AngAk - 10:37pm on 04/04/06
- Marian's White Lasagna [via LONG & WINDING ROAD] - rvb - 1:13am on 04/05/06
- this looks fabulous - can't wait to make it! thanks. [NT] - AndreainDC - 3:35am on 04/05/06
- Thanks RVB [NT] - AngAk - 8:28pm on 04/05/06
- ...and I've made it many times since 1995 (?) to rave reviews... - Pat in TO - 4:01pm on 04/07/06
- I know this is a long time coming, but are you ok? [NT] - Denice - 1:54am on 04/11/06
- Wrong place- sorry. [NT] - Denice - 2:02am on 04/11/06