Name: White Lasagna
Prep time: 45 min
Total time: 1 h 45 min
Yield: 10 - 12
Ingredients: 2 large yellow squash, cut into long thin strips (about 10 slices); 2 tbsp. olive oil; Kosher salt, to taste; Black pepper, to taste; 2 tbsp. olive oil; 18 oz. spinach; Black pepper, to taste; 6 tbsp. salted butter; 3 garlic cloves, minced; 1/2 small onion; 1/4 c. all-purpose flour; 4 c. milk, warmed; 1 c. heavy cream, warmed; 3 c. grated parmesan cheese (about 12 oz.); 1/2 c. prepared pesto; 2 (14-oz.) cans artichoke hearts, drained and chopped; 16 oz. ricotta cheese; 1/3 c. grated parmesan cheese; 2 large egg yolks, whisked; Pinch of kosher salt; Pinch of black pepper; Butter, for the baking dish; 16 no-boil lasagna noodles; 2 1/2 c. grated low-moisture mozzarella (about 10 oz.); Torn fresh basil, for topping

Step 1Preheat the oven to 350℉.

Step 2For the squash: Heat a grill pan over medium-high heat. Place the squash slices in a large bowl, drizzle with the oil, and sprinkle with salt and pepper. Add the slices to the grill pan and cook until grill marks appear, about 2 minutes per side. Remove to a plate and set aside.

Step 3For the spinach: In a large nonstick skillet, heat the oil over medium heat. Add the spinach a few handfuls at a time and cook, tossing, until wilted, about 2 minutes. Season with salt and pepper. Remove the spinach to a paper-towel lined plate to help drain any excess liquid. Wipe out the skillet.

Step 4For the sauce: In the same skillet, melt the butter over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 2 minutes. Sprinkle in the flour, whisking to form a roux. Reduce the heat to medium low and cook, stirring, for 2 minutes more. Slowly add the milk and cream, whisking until smooth, and cook until thickened, 3 to 4 minutes. Remove from the heat. Season with salt and pepper. Whisk in the parmesan and pesto. Fold in the artichoke hearts. Set aside.

Step 5For the ricotta layer: To a medium bowl, add the ricotta, parmesan, and egg yolks and mix to combine. Season with a pinch of salt and pepper.

Step 6For building: Butter a 13-by-9-inch baking dish. Spread 1 cup of the sauce on the bottom of the baking dish. Add a layer of 4 lasagna noodles. Add 1 1/2 cups of the sauce and spread evenly. Scatter the spinach evenly on top. Sprinkle over 1/2 cup of the mozzarella. Add a layer of 4 lasagna noodles. Add 1 1/2 cups of the sauce and spread evenly. Then add the ricotta mixture and spread evenly. Sprinkle over a 1/2 cup of the mozzarella. Add a layer of 4 lasagna noodles, followed by another 1 1/2 cups of the sauce and spread evenly. Sprinkle over 1/2 cup of the mozzarella. Add the squash slices. Add the remaining 4 lasagna noodles. Spread the remaining sauce evenly over the top of the noodles. Sprinkle with the remaining 1 cup mozzarella. Bake until browned and bubbly, 40 to 45 minutes. Allow the lasagna to sit for 10 to 20 minutes before serving. Top with lots of torn fresh basil.

White Lasagna

Ingredients

Squash

Spinach

Sauce

Ricotta

To Assemble

Directions

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