halfbakedharvest4.4
Crispy Prosciutto White Lasagna.
A crowd pleasing lasagna that is full of flavor!
👥 8 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●whisk
- ●bowl
- ●baking dish
📝 Preparation Steps
1
Preheat the oven to 350 degrees F. Grease a 9x13 inch pan.
2
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.
garlic (minced or grated)2 clovesdried basil1 tspdried oregano1 tspmilk (I used 2%)2 cupswhole milk ricotta2 cupsshredded mozzarella cheese1 cupparmesan cheese (grated)1 cup
3
In a medium bowl combine the ricotta, provolone and spinach.
shredded provolone2 cups
4
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.
parmesan cheese (grated)1 cupprosciutto (torn)3 ounces
Nutrition Facts
calories
512 kcal
fat Content
41 g
serving Size
1 serving
fiber Content
1 g
sugar Content
4 g
sodium Content
1189 mg
protein Content
31 g
cholesterol Content
117 mg
carbohydrate Content
37 g
saturated Fat Content
24 g
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