Source: rvb
Marian's White Lasagna
Recipe By : Betty Rosbottom
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 1/4 lb fresh lasagna noodles or 8 oz dry
2 tbsp salt
2 pkgs 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 -- coarsely 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 thickens 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 kitchen towel
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
pan 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.
Marian's White Lasagna
Recipe By : Betty Rosbottom
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 1/4 lb fresh lasagna noodles or 8 oz dry
2 tbsp salt
2 pkgs 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 -- coarsely 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 thickens 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 kitchen towel
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
pan 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.
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