In my house growing up there was only one way to make lasagna. Recipe is here. Although I love nana’s recipe, every once in awhile, I felt that maybe a white sauce with vegetables would be a tasty alternative. Much like white pizza is good on its own account.
It did not disappoint.
Nor is it anywhere near low fat. Which is partially why lasagna is better served for a large group of people.
- 1 box lasagna noodles
- 2 red bell pepper halved and broiled
- 6 cloves garlic roasted
- 3 cups fresh spinach chopped roughly
- 3 cups thickly sliced baby bella mushrooms
- 2 batches of bechamel sauce
- 24 oz whole milk ricotta
- 1/4 cup grated romano
- 2 tbsp chopped fresh oregano
- 1 egg beaten
- 1 lb fresh mozzarella grated
Saute mushrooms in butter until browned and all the liquid is absorbed. Wilt spinach over medium heat until bright green. Remove charred skin from peppers and blend to a paste with roasted garlic. Mix spinach, egg, romano, oregano and bell pepper paste into ricotta. Season with salt and pepper and set aside. Cook lasagna noodles in boiling salted water until pliable but slightly firmer than al dente. Strain and divide noodles into three equal groups. In a 10″ baking dish spread an even layer of bechamel sauce over the bottom. Take one set of lasagna noodles and layer them overlapping slightly to cover the bottom. Spread 1/2 the ricotta mixture evenly over the noodles. Place half the mushrooms evenly over the ricotta. Sprinkle 1/3 the mozzarella next. Finish with a thin layer of bechamel. Repeat with next set of noodles, then remaining ricotta, mushrooms, 1/3 cheese and thin layer of sauce. Top with final batch of noodles then a heavy layer of bechamel followed by the remaining mozzarella. Cover with tin foil and bake at 360 degrees for 30 minutes. Remove foil and bake until cheese is browned and lasagna is bubbly, about 15 minutes more. Remove for oven and let stand 15 minutes before slicing. Serve with extra bechamel sauce.