Winter White Lasagna with Crisped Prosciutto & Cranberries
This winter white lasagna is decedent, and held together with cheesy goodness! Richened with a creamy cheese sauce, and topped with crisped prosciutto and seasonal cranberries, this pasta dish is a serious twist on an Italian classic. Check out the step by step picture instructions below!
- 1/2 cup butter
- 2 tbsp. minced garlic
- 1 1/2 tbsp. dried oregano
- 2 tbsp. basil paste or pesto
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup chicken broth
- 1 cup white wine
- 1/4 cup flour
- 2 cups asiago
- 2 cups cream
- 1 cup parmesan cheese
- 2 cups ricotta
- 4 cups fresh spinach
- 1 package oven-ready lasagna noodles
- 200g pre-sliced mozzarella cheese
- 5 slices prosciutto
- 1/2 cup shaved parmesan cheese
- 1/4 cup fresh cranberries
- fresh basil leaves
Preheat the oven to 350*, grease a 9"x13" casserole dish, and set aside.
Cheese Sauce Instructions
Melt 1/2 cup of butter in a large sauce pan. Add the jarred garlic, basil paste or pesto, dried oregano, salt, and pepper and cook for about 5 minutes until the butter starts to slightly bubble. Whisk in the flour until it's completely smooth. Slowly add the wine, cream and chicken broth. Bring to a boil and cook for a few minutes. Remove from heat and stir in the 2 cups of asiago cheese. Whisk until the sauce is smooth and set aside.
Ricotta filling instructions
In a large bowl combine the 2 cups of ricotta, 1 cup of shaved parmesan cheese and 4 cups of fresh spinach.
To assemble, Pour a quarter of the cheese sauce over the bottom of your greased casserole dish. Place no-boil lasagna sheets across the mixture. layer with half of the sliced mozzarella. Spread with half of the ricotta and spinach mixture, and then pour over another quarter of the cheese sauce.
Add another layer of lasagna noodles, running the opposite direction of the first layer. Break the noodles to size as needed. Top with the rest of the ricotta mixture, layer with the rest of the mozzarella slices and pour another quarter of the cheese sauce on top.
Place a final layer of lasagna noodles going the opposite direction of the previous layer; pour the remaining cheese sauce on top and spread with a spoon. Sprinkle with a 1/2 cup of fresh shaved parmesan cheese.
Tear the pieces of prosciutto into strips, and arrange length wise on top of the dish. Place a few untorn fresh basil leaves throughout, and top with a 1/4 cup of fresh cranberries, evenly placed on top.
Bake at 350*, uncovered, for 45 minutes. Ensure that the top is bubbling and brown before removing from the oven. Allow the rest on the counter for 20 minutes prior to cutting and serving or your lasagna will slide all apart!