White Lasagna

This lasagna is for vegetarians.  It consists of a ricotta filling, a vegetable filling and a mornay sauce.  It is rich with subtle flavors that enhance the vegetable layering.  I usually do the ricotta filling and the vegetable filling ahead and allow each to chill in the refrigerator overnight.  This allows the flavors of each filling to marry.  It is not a complicated recipe but it does take two days to complete so allow ample time for each step.  Actual cooking time for the lasagna is short because the vegetable layer is already cooked and the noodles are partially cooked.

Ricotta Filling:

32 oz. or 1 large container of fresh ricotta (please use whole milk ricotta)

4 to 6 large eggs

1 cup of parmiagiana regianno cheese --- grate another 1/4 cup for assembly

salt, pepper and nutmeg to taste

In a large mixing bowl, put ricotta.  Using a fork, add one egg at a time, beating lightly until incorporated in cheese.  Continue until all eggs are added.  Add the parmiagiana cheese.  Beat lightly.  Cover and refrigerate until assembly time.

Vegetable Filling:

2 pkgs. of frozen chopped spinach (allow to thaw out before preparing filling and run through a strainer to remove water)

2 bunches of scallions, chopped

1 yellow onion, chopped

1 pkg. of dried mushrooms, reconstituted in water (soak for about fifteen minutes)

Put 1 tbl. of butter and 1 tbl. of olive oil in a  skillet.  Over lowest heat, saute the scallions and onions.  Add the spinach and salt, pepper and garlic powder to taste.  I also minced three cloves of garlic and added them to the mixture at the end of cooking time.  Allow to cool and refrigerate overnight.

Mornay Sauce:

1 cup of heavy cream

1 stick of butter

1 cup of parmiagiana reggiano (grated cheese)

Prepare this just before assembly by putting all ingredients in a microwave bowl.  Nuke at low heat and stir well with a fork until all ingredients are blended.

Lasagna Noodles:

Prepare noodles according to box directions but undercook by three minutes.  Drain water out and then replace with cold water.  Drain noodles on paper towels.

ASSEMBLY

Preheat oven to 350F

Spray rectangular lasagna pan with non-stick spray.  Put a layer of noodles on the bottom.

Spread half of the cheese filling over noodles.  Spread more noodles.  Spread the whole vegetable filling over noodles.  Cover with remainder of cheese filling.  Drizzle half of mornay sauce over the filling.  Cover with noodles.  Drizzle remainder of mornay sauce.  Sprinkle with 1/4 cup of parmiagiana reggiano.  Bake for 30 minutes at 350F.