Tropical Ice Cream Float We are in the final stretch of Summer, back to school season is just around the corner and fall is fastly approaching so I want to make the most out...
White Lasagna Recipe
I love lasagne. There are so many different kinds that I bet most people never even realize. This past summer, I had lasagna with Bechamel which turned in to be one of the culinary highlights of our trip.
As a result, I have been searching for lasagna recipes to try this year that not your everyday lasagna. I might even share my mothers recipe as well.
I love that this recipe has Bechamel yet it still vastly different from those Italian cafes that we frequented at weird times of day so that all they had was lasagna. That is what ended up being out favorite. Also some grilled chicken wings that were amazing and we are working on as well.
Try this White Lasagna and let me know what you think.
- 1 box ruffled lasagna noodles or sheets (no boil type is fine if you prefer)
- Béchamel Sauce
- 2 teaspoons of garlic powder
- 5 tablespoons of butter
- ¼ cup of flour
- 1 quart of chicken stock
- 1 pound chicken sausage
- 32 ounce container of whole milk ricotta cheese
- 1-2 eggs
- 1 teaspoons of garlic powder
- 4 cups grated mozzarella
- 1 cup fresh grated romano cheese
- 4 cups of fresh baby spinach, washed and chopped into smaller pieces
- If necessary, boil/cook your lasagna noodles. When done lay each noodle flat and so it isn’t touch the other noodles.
- In a medium pan crumble and cook the chicken sausage. You’ll want fairly consistent sized pieces that are smaller.
- While this is cooking you can start your béchamel sauce.
- In a large stock pot slowly start to melt your butter; you want the temp high enough for it to come to a rolling
- simmer but not so high that you’ll burn the butter. Whisk in the ¼ cup of flour; continue cooking thoroughly
- whisking for at least 2 minutes so the flour taste cooks out. The sauce will be thick and start to darken just a bit.
- At this time very slowly start to add in the chicken stock. With each pour, whisk until you have a fully combine consistency, and then add a little more stock. Do this until all of the stock is in the pot and you have a smooth consistency.
- When the sausage is fully cooked, drain most of the fat, then slowly mix in with the sauce. You’ll want to do this step as soon as possible so the sausage has plenty of time to infuse its flavor into the béchamel. Set on the low and stir occasionally.
- Thoroughly wash the spinach, pat fully dry to remove water, and then chop. In a medium to large mixing bowl combine 1-2 eggs, ricotta, garlic powder, 2 cups of the mozzarella, ½ cup of the ramano and dry chopped spinach.
- Carefully mix together, tip: quickly whisking the eggs by themselves in the beginning will help when mixing everything else in together.
ASSEMBLING THE LASAGNA
- Preheat your oven to 385 degrees.
- Using a 9 x 13 dish, spoon a little of the sauce on the bottom, just enough to cover. Place lasagna sheets in a single layer into the tray, covering the entire bottom (you may need to cut a few pieces to fit-you’ll likely have extra sheets at the end even with doing this step).
- Carefully your spinach and ricotta mixture, followed by a layer of the sausage béchamel sauce. Sprinkle with a little bit of the remaining mozzarella and pinch of the romano, top with another layer of noodles.
- Follow these steps until you have almost completely filled the dish or run out of things.
- Top the final layer with the rest of the cheese, cover tightly with tinfoil and bake about 45 minutes or until you start to see it bubbling on the edges and the lasagna starts to look puffy in different places.
- Uncover with about 25-20 minutes left in cooking.
- Let sit for about 15-20 minutes before serving.