White Lasagna is a very rich and indulgent pasta dish with a rosemary, garlic and thyme infused bechamel sauce and lots of Fontina cheese. Serve with crumbled Italian sausage, pesto and sautéed wild mushrooms.
(Adapted from recipe courtesy of FoodandWine.com, December 2014)
Serves 10 – 12
1 1/2 boxes of no-boil lasagna noodles
2 sticks unsalted butter
1 medium onion, finely chopped
2 fresh rosemary sprigs
2 fresh thyme sprigs
3 large garlic cloves, crushed
1/2 gallon 2% milk
1 cup all-purpose flour
Extra-virgin olive oil
3 cups shredded Fontina cheese
1 1/2 cups freshly grated Parmesan
To make the bechamel: Melt the butter in a large saucepan. Add onion, rosemary, thyme and garlic and a pinch of salt. Cook over medium heat until the onions are softened but not yet browned, about 6 minutes. Whisk in the flour, stirring constantly, until the roux is light golden, 3 to 5 minutes. Gradually whisk in the milk and bring to a boil, whisking frequently. Simmer over medium-low heat, stirring frequently until the sauce thickens, about 20 minutes total. Press the sauce through a fine mesh sieve into a large bowl. Discard the solids. Set aside and allow to cool at room temperature.
Preheat oven to 350F.
To assemble the lasagna: Brush a deep 9-by-13 baking dish with oil; spread a layer of sauce in the bottom of the dish. Arrange a layer of pasta over the sauce. Spread another layer of sauce over the pasta. Sprinkle a quarter of each cheese over the sauce. Place another layer of pasta over the cheese. Repeat until all of the sauce and cheese is used with a layer of cheese on top of the lasagna. The lasagna can be assembled a day ahead of time and refrigerated for 24 hours.
Seal the lasagna tightly under aluminum foil. Bake covered for 1 hour. Remove the foil and place 6-inches below the broiler. Broil for 4 to 5 minutes until the top begins to brown taking care not to burn the top. Remove and let rest for at least 15 minutes before serving.