Name: White Lasagna
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 8 servings
Ingredients: 2 tablespoons olive oil; 2 teaspoons chopped fresh thyme; 4 cloves garlic, thinly sliced; 2 stalks celery, finely diced; 1 bay leaf; 1 medium carrot, finely diced; 1 medium onion, finely diced; Kosher salt and freshly ground black pepper; 1 1/2 pounds mild Italian sausage, casings removed; 3/4 cup dry white wine; 1 1/4 cups heavy cream; 3/4 cup low-sodium chicken broth; 4 tablespoons (1/2 stick) unsalted butter; 1/4 cup all-purpose flour; 2 1/2 cups whole milk; 1 cup freshly grated Parmigiano-Reggiano (about 4 ounces); 1/4 teaspoon freshly grated nutmeg; Kosher salt and freshly ground black pepper; Kosher salt; 1 pound lasagna noodles; Olive oil, for tossing with the pasta; 3 1/2 cups shredded whole-milk mozzarella (about 1 pound); 1 cup freshly grated Parmigiano-Reggiano (about 4 ounces)

Directions

For the white Bolognese: Add the olive oil, thyme, garlic, celery, bay leaf, carrot, onion and a good pinch of salt to a large pot or Dutch oven over medium heat. Cook, stirring occasionally and scraping the bottom of the pot with a wooden spoon, until the vegetables are completely tender and golden, about 15 minutes. (If the vegetables are browning too quickly, lower the heat.)
Add the sausage and continue to cook, stirring frequently, until the meat is completely broken up and cooked through and most of the liquid has evaporated, about 10 minutes. Add 1 teaspoon salt and several grinds of pepper. Carefully skim the excess fat and oil with a spoon and discard.
Add the white wine and cook, stirring occasionally, until almost evaporated, 6 to 10 minutes. Add the cream and chicken broth and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the mixture thickens and the flavors come together, 30 to 40 minutes. Discard the bay leaf and add salt and pepper to taste. Keep warm until ready to assemble.
For the bechamel: Melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until combined. Continue to cook, whisking, until the mixture bubbles a bit but does not brown, 1 to 2 minutes.
Gradually pour in the milk while whisking constantly. Bring to a boil, whisking often and occasionally running a rubber spatula around the edges of the saucepan to prevent burning. Reduce to a simmer and cook until thickened to a nice coating consistency, 4 to 5 minutes. Add the Parmesan and nutmeg and stir until the sauce is smooth. Season with 1 teaspoon salt and several grinds of pepper. Keep warm on low heat until ready to assemble.
For the assembly: Meanwhile, preheat the oven to 400 degrees F.
Bring a large pot of generously salted water to a boil over medium-high heat. Cook the lasagna noodles until just cooked through and pliable, about 4 minutes. Drain well and coat in a little olive oil to prevent sticking. Set aside.
Spread about 1/2 cup of the Bolognese evenly in the bottom of a 9-by-13-inch baking dish. Lay a single layer of noodles over the sauce (about 4 pieces; if you're using long noodles, you will need to cut some noodles to fill the gaps). Spread 1/2 cup of the Bolognese over the noodles. Dollop 1/2 cup of the bechamel over the sauce and spread lightly with a small offset spatula. Sprinkle with 1/2 cup of the mozzarella and 2 tablespoons of the Parmesan, followed by another layer of noodles. Repeat with the remaining pasta, Bolognese, bechamel, mozzarella and Parmesan, creating 6 layers of pasta and ending with the remaining 1/2 cup bechamel and 1/2 cup mozzarella. Top with the remaining 1/4 cup Parmesan.
Bake until the top is golden brown in spots and the lasagna is bubbling at the edges, about 30 minutes. Let cool for 10 minutes before serving.

White Lasagna

Ingredients

White Bolognese:

Bechamel

Assembly:

Directions

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