White Lasagna


We had a few family and friends over for dinner last night and I wasn’t sure what to serve for dinner! What can feed a small crowd and still be easy to prep ahead of time so I’ll be able to spend time chatting instead of cooking? Lasagna…of course! The go-to crowd-pleaser. This delicious lasagna is made with a white sauce instead of red and is warm and scrumptious…

White Lasagna
1 lb. box no-cook lasagna noodles
1 1/2 lbs ground beef, pork, veal mix
1 onion, minced
2 garlic cloves, minced
1 tsp. salt
¼ tsp. pepper
1 tsp. basil
1 tsp. oregano
1 T. dried parsley
½ c. white wine
15 oz. ricotta cheese
16 oz. mozzarella cheese, shredded & separated
¾ c. parmesan cheese
2 eggs, slightly beaten

White Sauce:
3 T. butter
3 T. flour
1 tsp. salt
dash pepper
dash nutmeg
2½ c. milk

In a large sauté pan over medium high heat, sauté the meat, onion & garlic until brown. Add seasonings and wine. Simmer until wine evaporates. In a large bowl, combine ricotta and half the mozzarella cheese & eggs. In a medium saucepan, over medium-low heat, melt butter. Stir in flour, salt, pepper & nutmeg. Add milk. Stir with a wire whisk until thickened. Lower heat. In a 13” x 9” casserole dish, scoop a small amount of meat and sauce on bottom. Layer noodles; add half of the cheese and meat mixtures & some of the sauce. Repeat. Top with noodles and almost all of sauce. Add a few more noodles across the top, spread the last of the sauce and the remaining mozzarella cheese on top if desired. Cover with tin foil. Bake 35 min at 350 °F. Remove foil and bake until cheese becomes golden and bubbles. Let stand a few minutes before serving for easier slicing. I find that if I add double the white sauce the lasagna is less dry and still delicious. I was inspired by my mother in law, Rosario M. de Blotta, to create this delicious recipe.



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