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Marian's White Lasagna
Lasagna with Spinach, Artichoke and Lemon RVB

Recipe By : Betty Rosbottom
submitted by Marian Harris
Serving Size : 12 Preparation Time :1:00

Categories : Entrees Pasta

Amount Ingredient -- Preparation Method
-------- --------------------------------
3/4 c unsalted butter -- 1 1/2 sticks
3/4 c flour
5 c milk
1 c Parmesan cheese -- grated
1 tsp salt
1 tsp white pepper
1 1/4lb fresh lasagna noodles or 8 oz dry
2 tbsp salt
2 pkges artichokes, frozen -- thawed
6 oz Prosciutto -- thinly sliced
1/4 c olive oil
3 c leeks -- chopped, white parts
1 tbsp garlic -- finely chopped
5 tsp lemon zest -- coursely grated
salt to taste
6 oz spinach leaves -- washed and dried
1 lb ricotta cheese
1 c Parmesan cheese -- grated
1 lb mozzarella cheese -- coarsely grated
salt & pepper to taste

Mornay sauce: Melt butter in large heavy
saucepan over med heat. When hot, add flour
stir until smooth, gradually whisk in milk.
Cook, whisking constantly until mixture thick
ens and coats back of spoon. Stir in 1 cup
Parmesan cheese a little at a time. Add tsp
salt and tsp white pepper. remove from heat.
Noodles: Cook in 6 Qts of boiling salted
water until al dente. Drain and dry on
kitchen towel
Artichoke filling: Dry the defrosted
artichoke hearts & cut them in 1/2" wide
strips. Cut Prosciutto into strips 3" long
and 1/2 inch wide. Heat oil in large heavy
skillet over med heat. Add leeks and garlic
and cook stirring about 5 min - don't let
them brown. Add artichokes and prosciutto,
cook 2-3 min more, stirring frequently.
Remove from heat and stir in lemon zest.
Taste and add salt as desired. Set aside.
Assembly: Preheat oven to 350. Spread a
third of Mornay sauce in a 4 qt (14 X 10)
baking dish. Lay a third of the noodles
over sauce. Spread half spinach leaves over
noodles. Combine ricotta with Parmesan and
stir well. Taste, season with salt and
pepper. Spread half this cheese mixture
over spinach leaves. Sprinkle with a third
of the grated mozzarella. Spread half the
artichoke mixture over the cheese layer and
cover with another third of the noodles.
Spread a third of the sauce over the
noodles, cover with remaining spinach
leaves. Spread remaining ricotta mixture
over spinach and top with another third of
the mozzarella. Spread remaining artichoke
filling over cheese. Layer the final third
of the noodles over artichoke layer. Cover
with remaining sauce, sprinkle with rest of
mozzarella. Can do this a day in advance;
bring to room temp before baking 45-50
minutes until hot and lightly browned.
Cool 10-15 minutes, slice and serve.


NOTES : Serve with mixed greens, mushroom
and walnut salad with balsamic vinaigrette.
Pink grapefruit Sorbet with Campari is
Betty's suggested dessert.