• 23's Top 50 Recipes - 38

    From Dave Drum@1:2320/105 to All on Wed Jan 10 15:57:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: White Lasagna
    Categories: Pasta, Vegetables, Herbs, Cheese, Dairy
    Yield: 6 servings

    4 tb Unsalted butter; more for
    - greasing the pan
    1/3 c A-P flour
    4 c Whole milk; more if needed
    1 ts Table salt; more to taste
    1/4 ts Freshly grated nutmeg
    1 Bay leaf
    1/2 c Grated Parmesan
    2 cl Garlic; fine grated or
    - minced

    3 tb Extra-virgin olive oil
    1 bn Asparagus; ends trimmed, in
    - 3/4" pieces
    Salt & fresh ground pepper
    1/2 c Frozen peas (no need to
    - thaw)
    1 c Combination of soft herbs
    - (parsley, chives, basil,
    - dill); fine chopped, more
    - for garnish
    2 Leeks; white & light green;
    - cleaned, thin sliced
    1 ts Fennel seeds
    1/4 ts Red-pepper flakes
    8 oz Baby spinach or baby greens;
    - chopped
    1 Lemon; zested, juiced
    32 oz Whole-milk ricotta
    1 1/2 c Grated Parmesan
    3/4 c Grated Pecorino Romano
    12 oz Dried lasagna noodles

    Set oven @ 400-|F/205-|C.

    Grease a 9" X 13" baking pan with a little butter.

    Prepare the b|-chamel: In a large saucepan, melt 4
    tablespoons butter over medium heat. Once melted, add
    flour and whisk until combined. Cook for 4 to 5 minutes,
    or until pale golden. Slowly whisk in the milk, a little
    at a time, so that the sauce does not clump. Add the
    salt, nutmeg and bay leaf. Gently bring to a simmer and
    let cook for 9 to 12 minutes, whisking often, until the
    b|-chamel is thick but still pourable. Stir in 1/2 cup
    Parmesan and grated garlic, and taste, adding more salt
    if needed.

    While the b|-chamel is cooking, start preparing the
    filling: Place a 12" skillet over medium-high heat
    and add 1 tablespoon olive oil. Let it heat until it
    thins out, about 30 seconds, then add the asparagus and
    saut|-, shaking the pan, until crisp-tender, 4 minutes.
    Season with salt and pepper, then transfer to a medium
    bowl and stir in the frozen peas and 2 tablespoons

    Add remaining 2 tablespoons oil to the pan and heat
    until the oil thins out, about 30 seconds, then add the
    leeks, fennel seeds, red-pepper flakes and -+ teaspoon
    salt. Saut|- leeks until tender and golden at the edges,
    4 to 6 minutes. Add the spinach and remaining herbs,
    working in batches if needed, and saut|- until the greens
    are very tender and the pan is very dry, about 10
    minutes. Stir in lemon zest and juice. Taste and add
    more salt if needed. It should be well seasoned.

    Add mixture to a large bowl. Stir in ricotta and 3/4 cup
    each Parmesan and pecorino (save remaining Parmesan for
    the top). Taste and add more salt if needed.

    Remove bay leaf from b|-chamel, then ladle some of the
    sauce into the bottom of the baking pan until just
    covered. Place as many noodles as will fit on top of the
    b|-chamel, breaking or cutting them to fit in one layer.
    Ladle a little more b|-chamel on top of the noodles,
    covering the surface. Add half of the ricotta mixture,
    spreading evenly, then sprinkle half of the
    asparagus-pea mixture on top. Add another layer of
    noodles, then b|-chamel, then the remaining ricotta
    mixture, then the remaining asparagus-pea mixture. Top
    with the sliced mozzarella. Add a third and final layer
    of noodles (donrCOt worry if you donrCOt end up using all of
    the noodles) and cover with remaining b|-chamel. Sprinkle
    with remaining 1/2 cup Parmesan.

    Cover the pan with foil and place on a rimmed baking
    sheet to catch any drips. Bake for 30 minutes, then
    remove foil. Bake for another 30 to 40 minutes, or until
    golden brown and bubbling on top. (If the top is still
    pale, you can run the lasagna under the broiler for 1 to
    3 minutes.) Let sit for 20 to 30 minutes before serving.

    By: Melissa Clark

    Yield: 6 main course or 12 appetizer or side-dish servings

    RECIPE FROM: https://cooking.nytimes.com

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