Crispy Prosciutto White Lasagna
Cuisine: italian
Prep time 20 minutes
Cook time 45 minutes
Total time 1 hour 5 minutes
Servings 8 servings
Calories 655 kcal
INGREDIENTS
- 1 stick (1/2 cup) butter
- 2 cloves garlic minced or grated
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 teaspoon kosher salt + pepper
- 1/4 cup flour
- 2 cups milk I used 2%
- 2 cups chicken broth vegetable broth can be used
- 1 cup shredded mozzarella cheese
- 1 cup parmesan cheese grated
- 2 cups whole milk ricotta
- 2 cups shredded provolone
- 2 (10 ounce) packages frozen spinach thawed and drained
- 1 box no-boil lasagna noodles
- 3 ounces prosciutto torn
INSTRUCTIONS
1. Preheat the oven to 350 degrees F. Grease a 9x13 inch pan.
2. Melt the butter in a medium sauce pan. add the garlic, basil, oregano, salt, and pepper and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute. Slowly add the milk and broth. Bring to a boil and stir for 1 minute. Remove from heat and stir in the mozzarella cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.
3. In a medium bowl combine the ricotta, provolone and spinach.
4. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture and then another 1/4 of the cheese sauce. Place another 3-4 lasagna noodles on top and then top with the remaining ricotta cheese mixture and another 1/4 of the cheese sauce. add the remaining lasagna noodles and pour the remaining cheese sauce over top. Top with a 1/2 cup of parmesan cheese. arrange the prosciutto on top. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 20 minutes before serving.
Source: https://www.halfbakedharvest.com
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