Subj : 23's Top 50 Recipes - 38 To : All From : Dave Drum Date : Wed Jan 10 2024 15:57:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: White Lasagna Categories: Pasta, Vegetables, Herbs, Cheese, Dairy Yield: 6 servings MMMMM--------------------------BECHAMEL------------------------------- 4 tb Unsalted butter; more for - greasing the pan 1/3 c A-P flour 4 c Whole milk; more if needed 1 ts Table salt; more to taste 1/4 ts Freshly grated nutmeg 1 Bay leaf 1/2 c Grated Parmesan 2 cl Garlic; fine grated or - minced MMMMM--------------------------FILLING------------------------------- 3 tb Extra-virgin olive oil 1 bn Asparagus; ends trimmed, in - 3/4" pieces Salt & fresh ground pepper 1/2 c Frozen peas (no need to - thaw) 1 c Combination of soft herbs - (parsley, chives, basil, - dill); fine chopped, more - for garnish 2 Leeks; white & light green; - cleaned, thin sliced 1 ts Fennel seeds 1/4 ts Red-pepper flakes 8 oz Baby spinach or baby greens; - chopped 1 Lemon; zested, juiced 32 oz Whole-milk ricotta 1 1/2 c Grated Parmesan 3/4 c Grated Pecorino Romano 12 oz Dried lasagna noodles Set oven @ 400-|F/205-|C. Grease a 9" X 13" baking pan with a little butter. Prepare the b|-chamel: In a large saucepan, melt 4 tablespoons butter over medium heat. Once melted, add flour and whisk until combined. Cook for 4 to 5 minutes, or until pale golden. Slowly whisk in the milk, a little at a time, so that the sauce does not clump. Add the salt, nutmeg and bay leaf. Gently bring to a simmer and let cook for 9 to 12 minutes, whisking often, until the b|-chamel is thick but still pourable. Stir in 1/2 cup Parmesan and grated garlic, and taste, adding more salt if needed. While the b|-chamel is cooking, start preparing the filling: Place a 12" skillet over medium-high heat and add 1 tablespoon olive oil. Let it heat until it thins out, about 30 seconds, then add the asparagus and saut|-, shaking the pan, until crisp-tender, 4 minutes. Season with salt and pepper, then transfer to a medium bowl and stir in the frozen peas and 2 tablespoons herbs. Add remaining 2 tablespoons oil to the pan and heat until the oil thins out, about 30 seconds, then add the leeks, fennel seeds, red-pepper flakes and -+ teaspoon salt. Saut|- leeks until tender and golden at the edges, 4 to 6 minutes. Add the spinach and remaining herbs, working in batches if needed, and saut|- until the greens are very tender and the pan is very dry, about 10 minutes. Stir in lemon zest and juice. Taste and add more salt if needed. It should be well seasoned. Add mixture to a large bowl. Stir in ricotta and 3/4 cup each Parmesan and pecorino (save remaining Parmesan for the top). Taste and add more salt if needed. Remove bay leaf from b|-chamel, then ladle some of the sauce into the bottom of the baking pan until just covered. Place as many noodles as will fit on top of the b|-chamel, breaking or cutting them to fit in one layer. Ladle a little more b|-chamel on top of the noodles, covering the surface. Add half of the ricotta mixture, spreading evenly, then sprinkle half of the asparagus-pea mixture on top. Add another layer of noodles, then b|-chamel, then the remaining ricotta mixture, then the remaining asparagus-pea mixture. Top with the sliced mozzarella. Add a third and final layer of noodles (donrCOt worry if you donrCOt end up using all of the noodles) and cover with remaining b|-chamel. Sprinkle with remaining 1/2 cup Parmesan. Cover the pan with foil and place on a rimmed baking sheet to catch any drips. Bake for 30 minutes, then remove foil. Bake for another 30 to 40 minutes, or until golden brown and bubbling on top. (If the top is still pale, you can run the lasagna under the broiler for 1 to 3 minutes.) Let sit for 20 to 30 minutes before serving. By: Melissa Clark Yield: 6 main course or 12 appetizer or side-dish servings RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... Sattinger's Law: It works better if you plug it in. --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .