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Lasagna Bianco
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Lasagna Bianco

Lasagna Bianco

Everyone knows lasagna as the tomato-sauce, meat-packed heavyweight, well not today sailor. Because this white version swaps marinara for a silky roasted garlic béchamel, has mozzarella & parmesan and even some spinach and mushrooms. It’s lasagna’s lighter-looking, but not lighter-tasting, cousin. One bite and you’ll wonder why you haven’t been making it this way all along.

Serves 6-8

Ingredients

Roasted Garlic Béchamel:

  • 1 whole head garlic
  • Olive oil
  • 6 tbspunsalted butter
  • 6 tbsp flour
  • 4 cups whole milk, slightly warmed
  • 1/4 teaspoon nutmeg
  • ½ teaspoon kosher salt
  • ½ teaspoon coarse ground black pepper

Lasagna

  • 8 ounces bacon, finely chopped diced
  • 1 large onion, thinly sliced
  • 8 oz cremini mushrooms, sliced
  • 1 pound ground pork
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 cup fresh spinach
  • 1 cup ricotta
  • 1 cup grated Parmesan cheese
  • 3 cups shredded mozzarella
  • 9 lasagna noodles, the no-boil type are ideal

Directions

Roasted Garlic Béchamel:

  1. Slice top off the head of garlic (it's the pointy end), drizzle with olive oil, wrap in foil, rand bake 400 for 45 minutes. Let cool slightly, and turn oven down to 375
  2. Melt butter in saucepan, whisk in flour. Squeeze the cloves into the flour and mix in well. Slowly add the warm milk whisking until thick and creamy. Stir in the nutmeg, salt and pepper - set aside
  3. Cook the bacon in a skillet until almost crispy - then remove with slotted spoon, leave the fat in the pan
  4. Add ground pork, season lightly with salt/pepper, and cook until just browned. Push the pork to one side, and add the onions and mushrooms and cook until both have softened nicely. Mix everything together, then add the spinach and cook until wilted
  5. Time to assemble: spread some béchamel on bottom of 9×13 pan, and lasagna noodles, then the pork business, top with about 1/3 of the ricotta, 1/3 of the mozzarella, some Parmesan, some bacon and repeat finishing with noodles, béchamel, and the mozzarella +bacon
  6. Cover with foil, bake 25 min at 375, then remove foil and bake another 15–20 until bubbling and golden
  7. Let sit 10 minutes before slicing