White Lasagna

Ever since I made the Stuffed White Shells, I have wanted to turn that recipe into a white lasagna, we were down at my moms for the day and I decided it was a perfect time to try it because there was 2 more people to help us eat it :)

This was wonderful, next time I think I would add some chicken instead of the proscuttio. We all really enjoyed it!

White Sauce (From: e-rcps)
  • 6 tbsp butter
  • 2 garlic cloves, peeled and finely chopped
  • salt to taste
  • 6 TBSP flour
  • 2 cups milk
  • 1 cup heavy cream
  • 1/2 cup finely chopped fresh parsley
  • salt and pepper

Melt the butter in a heavy-bottomed saucepan over low heat.

Add the garlic and saute' until it just starts to turn golden brown. Remove from the heat and when the butter has stopped bubbling...

Add the flour.

Return to the heat and cook, stirring constantly, for about two minutes. Do not let the flour color. Remove from the heat and add the milk and cream all at once.

Immediately beat vigorously with a wire whisk until smooth. Put the pan over medium heat and add the parsley and anchovies.

Cook, stirring constantly, until the sauce is the consistency of heavy cream. Remove from the heat.

Salt and pepper to taste. Set aside, uncovered.

White Lasagna (From: Myself)

  • 1 lg. cottage cheese (blended to a creamier mixture), could sub ricotta
  • 1 egg yolk beaten
  • Lasagna Noodles
  • Mozzarella cheese
  • 1/4 c. grated Parmesan cheese
  • Proscuttio

Mix egg, cottage cheese, and Parmesan cheese together in a bowl.