Crispy Prosciutto White Lasagna
A delectable and savory dish featuring layers of pasta sheets, a creamy cheese sauce, and crispy prosciutto.
A delectable and savory dish featuring layers of pasta sheets, a creamy cheese sauce, and crispy prosciutto.
- 8 tablespoons butter
- 1 cup shredded mozzarella cheese
- 2 cloves garlic minced or grated
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 teaspoon kosher salt + pepper
- 1/4 cup flour
- 2 cups milk (i used 2%)
- 2 cups chicken broth (vegetable broth can be used)
- 1 cup parmesan cheese grated
- 2 cups (16 oz) whole milk ricotta
- 2 cups shredded provolone
- 2 packages frozen spinach thawed and drained
- 1 box no-boil lasagna noodles
- 3 ounces prosciutto torn
- Carbohydrate 34.4772836876437 g
- Cholesterol 108.935150943153 mg
- Fat 28.4023021216944 g
- Fiber 2.17418756547951 g
- Protein 23.1496409017023 g
- Saturated Fat 16.32631305629 g
- Serving Size 1 1 Serving (197g)
- Sodium 762.963942928867 mg
- Sugar 32.3030961221642 g
- Trans Fat 2.28903757310022 g
- Calories 480 calories
Step-by-step
- Preheat the oven to 350 degrees F. Grease a 9x13 inch pan.
- Melt the butter in a medium sauce pan. Add the garlic, basil, oregano, salt, and pepper and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute. Slowly add the milk and broth. Bring to a boil and stir for 1 minute. Remove from heat and stir in the mozzarella cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.
- In a medium bowl combine the ricotta, provolone and spinach.
- Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture and then another 1/4 of the cheese sauce. Place another 3-4 lasagna noodles on top and then top with the remaining ricotta cheese mixture and another 1/4 of the cheese sauce. Add the remaining lasagna noodles and pour the remaining cheese sauce over top. Top with a 1/2 cup of parmesan cheese. Arrange the prosciutto on top. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 20 minutes before serving.
Building the Roux Foundation
The structural integrity of any white lasagna relies completely on how the flour and butter interact during the initial roux stage. Cooking the flour in melted butter for precisely one full minute eliminates the raw starch flavor while preserving the thickening power needed for dairy-based sauces. Whisking cold liquids into a hot flour base requires a steady pour to prevent lumps, followed by bringing the mixture to a full boil so the starch granules fully swell. Removing the pan from the heat entirely before stirring in the mozzarella and parmesan protects the dairy proteins from seizing into rubbery clumps under direct heat.
Managing Moisture in the Ricotta and Spinach Layers
Spinach introduces a significant amount of water into baked pasta dishes if not managed prior to assembly. Thawed frozen spinach must be squeezed thoroughly in a clean kitchen towel until no additional liquid releases, protecting the ricotta and provolone filling from becoming watery during baking. Mixing the drained greens directly into the cold dairy cheeses distributes the moisture evenly, allowing the provolone to melt into stretchy pockets while the ricotta retains a dense, creamy bite between the pasta sheets.
Resting and Thermal Equilibrium
Allowing the baked pan to stand uncovered for twenty minutes before slicing is a structural requirement rather than an optional waiting period. Freshly baked pasta contains trapped steam and loosened fats that need time to cool and reabsorb into the surrounding cheese and noodle matrix. Portions cut immediately after removal from a 350 degree F oven will slide apart, whereas portions rested for twenty minutes retain clean, defined layers. Leftovers stored in an airtight container maintain their textural integrity for up to three days in the refrigerator, with the salt content in the prosciutto naturally preserving the flavor profile upon reheating.
