3.5 LB Spinach & Mushroom Lasagna
4 Layers - 9 x 9 pan
Feeds 4 - 6 people
**SATURDAY FARM PICK UP ONLY**
I adore a classic lasagna, like our regular Lasagna, but folks have been asking for a White Lasagna for the last 7 years. And I've been working on it. I dug through a lot of old cookbooks from Northern Italy, and landed on the flavors of the Lombardy region. (They produce the majority of the dairy in Italy, so it only makes sense.) I came up with an Italian Alps inspired lasagna bianca, with a French accent. And it's fantastic. I hope you love it as much as I do.
Fresh pasta layered with a fontina béchemel, garlic roasted cremini & portabella mushrooms, spinach & fresh ricotta. Six local Italian cheeses and four layers in all. Finished with a little fresh parsley, pecorino romano, and herbs de provence.
Our White Lasagna can be cooked right from the freezer, but if you let it thaw in the fridge the day before you can cut about 20 minutes of cook time. In any case, it's mandatory that you let this rest for 15-20 minutes after cooking so that the layers can come together before slicing and serving.
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COOKING INSTRUCTIONS:
Preheat oven to 375. Remove plastic from frozen lasagna and tent the pan with foil, sealing the sides but not letting the foil touch the precious cheese! Place covered lasagna on a cookie sheet and toss it onto your middle oven rack for about an hour. Then remove foil and cook for additional 15-ish minutes until the cheese turns golden and crisps around the edges. I personally really like the crusty parts. Otherwise pull it out before it starts to brown, but when it's cooked through in the center.
Let rest 15-20 minutes before serving.
