Lasagna Bianca

Ingredients

• 5 oz Lasagna Noodles
• 6 oz Cremini Mushrooms
• ½ cup Ricotta Cheese
• 2 Tbsp. Basil Pesto
• 5 oz Shredded Mozzarella
• 4 oz Spinach
• 8 fl. oz. Heavy Whipping Cream
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cooking Spray: Medium Oven-Safe Casserole

2. 2

   Cook Within: Lasagna noodles break in transit? Hakuna matata! Simply boil all pieces and reconstruct lasagna as Modern-day lasagna has roots in the Middle Ages, and its wide, flat noodles reach back further to Ancient Greece. Commonly made today with a tomato-meat sauce, our creamy vegetarian version is associated with Northern Italy.

3. 3

   Boil the Noodles: Add noodles to boiling water and cook until pliable and al dente, 7-8 minutes. Drain in colander and transfer to a plate. Toss gently with 1 Tbsp. olive oil, spread into a single layer, and allow to cool. This makes noodles easier to work with. While noodles boil, prepare ingredients.

4. 4

   Assemble the Lasagna: to collect drips. Add ¼ the cream and a layer of noodles to casserole (halve to fit, if needed). Top with half the vegetable mixture, dot surface with half the ricotta mixture, and season with a pinch of salt and pepper. Repeat entire process. Top with a third layer of noodles, then add remaining cream. Top with remaining mozzarella and reserved mushroom

5. 5

   Prepare the Ingredients: Cut mushrooms into ¼” slices. Combine ricotta, basil pesto (reserve ½ tsp. for garnish), and half the mozzarella (reserve remaining for topping lasagna)

6. 6

   Bake the Lasagna: dish. Bake until bubbly, 25-30 minutes. Remove foil, switch oven to broiler, and broil until top is brown and bubbly, 3-5 minutes. Broiler heat levels vary, so watch lasagna closely to avoid burning!

7. 7

   Cook the Vegetables: Line a plate with a paper towel. Heat 1 Tbsp. olive oil mushrooms to hot pan and cook, stirring occasionally, until mushrooms are browned and slightly softened, 3-4 minutes. Add spinach, ½ tsp. salt, and ¼ tsp. pepper, and cook until just beginning to wilt, 1 minute. Transfer to towel-lined plate to cool. Set aside four mushroom slices to top lasagna.

8. 8

   Top lasagna with reserved basil pesto. Rest 5: minutes before slicing and serving. twice. Most is added to ricotta mixture, and ½ tsp. garnishes twice. Half is added to ricotta mixture and remaining tops lasagna before baking. used twice. Most are added to vegetable mixture, and four slices top lasagna before baking. Ƀ Don’t text and broil! Pay close attention while lasagna is broiling to avoid burning. the recipe before you start–we promise it will be time Ƀ Bring a medium pot of lightly salted water to a boil Ƀ Prepare a casserole dish with Ƀ Place a colander in the sink