Description

Experience the delightful taste of White Bolognese Lasagna, featuring creamy layers of ricotta and mozzarella, combined with rich white bolognese sauce. This dish offers simple preparation, making it ideal for a cozy dinner with family or friends.

Ingredients

Scale

1 pint heavy cream (2 cups)
2 pints whole milk (4 cups)
8 tablespoons salted butter
¾ cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon white pepper
¼ teaspoon freshly grated nutmeg
¼ teaspoon dry mustard
3 cups whole milk ricotta cheese
2 whole eggs
¼ cup fresh parsley, chopped
½ cup shredded mozzarella cheese
¼ cup freshly grated romano cheese
1 teaspoon kosher salt
½ teaspoon white pepper
20 ounces oven ready lasagna sheets
1 additional cup freshly grated romano cheese
2 additional cups shredded mozzarella cheese
12 ounces fresh sliced mozzarella cheese
4 cups white bolognese

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Instructions

Heat four cups of the White Bolognese sauce.
In a medium saucepan, heat cream and milk together.
Melt butter in a large saucepan over medium-low heat. Add flour, whisk until combined, and cook for three minutes.
Gradually whisk the hot cream and milk into the butter-flour mixture in three parts, ensuring a smooth consistency after each addition.
In a small bowl, combine salt, pepper, nutmeg, and dry mustard. Mix with a little sauce and then whisk into the main sauce to avoid lumps.
In a larger bowl, mix ricotta, eggs, parsley, mozzarella cheese, Romano cheese, kosher salt, and white pepper.
Preheat the oven to 350°F (175°C) and prepare a medium sheet tray with foil.
Spread one cup of the white sauce in the bottom of a deep casserole dish.
Layer four lasagna sheets, then add one cup of shredded mozzarella, followed by ½ cup of the Bolognese.
Add another four lasagna sheets, one cup of white sauce, and one cup of the ricotta mixture.
Continue layering with four more lasagna sheets and six ounces of fresh mozzarella slices.
Add an additional four lasagna sheets, ½ cup of the White Bolognese, and one cup of white sauce.
Top with one cup of shredded mozzarella and four more lasagna sheets.
Spread the remaining ricotta mixture over the top, followed by ½ cup of white sauce, the remaining White Bolognese, and ½ cup of Romano cheese.
Ensure there’s enough white sauce to coat the top and finish with the remaining sliced mozzarella.
Cover with parchment and foil, dull side up, and bake for one hour.
Remove parchment and foil and bake for an additional 15 minutes uncovered to brown.
Let rest for 30 minutes before cutting into 12 portions.
Serve with the remaining white sauce over each portion, diluting with milk if necessary.

Notes

For an extra touch, add more herbs to the ricotta mixture.
Allow the lasagna to rest before slicing for cleaner pieces.
Leftover white sauce can be served on the side.

Nutrition

Serving Size: 1 portion
Calories: 650
Sugar: 4g
Sodium: 800mg
Fat: 40g
Saturated Fat: 25g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 40g
Cholesterol: 150mg