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

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