Crispy Prosciutto White Lasagna


  • 1 stick (1/2 cup) butter
  • 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 shredded mozzarella cheese
  • 1 cup parmesan cheese grated
  • 2 cups whole milk ricotta
  • 2 cups shredded provolone
  • 2 (10 ounce) packages frozen spinach thawed and drained
  • 1 box no-boil lasagna noodles
  • 3 ounces prosciutto torn


  • heat the kitchen appliance to 350 degrees F. Grease a 9x13 in. pan.
  • soften the butter during a medium sauce pan. Add the garlic, basil, oregano, salt, and pepper and cook thirty seconds or till musky. Whisk within the flour and cook for regarding one minute. Slowly add the milk and broth. wake a boil and stir for one minute. take away from heat and stir within the cheese cheese and 1/2 cup of cheese cheese. Stir till the cheese is totally dissolved and therefore the sauce is swish. Set the bechamel aside.
  • during a medium bowl mix the cheese, provolone and spinach.
  • unfold 1/4 of the bechamel within the bottom of the ready baking dish. prime with 3-4 lasagna sheets. unfold with 1/2 the cheese cheese mixture so another 1/4 of the bechamel. Place another 3-4 lasagna noodles on prime so prime with the remaining cheese cheese mixture and another 1/4 of the bechamel. Add the remaining lasagna noodles and pour the remaining bechamel over prime. prime with a 1/2 cup of cheese cheese. prepare the prosciutto on prime. Bake uncovered for forty five minutes or till the highest has bubbled up and bronzed a small amount. Let stand twenty minutes before serving.

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