Creamy Cheesy Lasagna

You will love it. All it has is alternate layer of Pasta, Cheese and Cheese sauce…all about cheese 🙂 But once in a while it is ok to treat your loved ones with something special. Perfect recipe for a perfect dinner nite! Enjoy

This slideshow requires JavaScript.

Preparation time: 45 Minutes

 
Ingredients:
 
  • Ricotta Mixture:
  • 3 cups ricotta
  • 1/4 cup chopped fresh flat-leaf parsley
  • 3 tablespoons chopped fresh basil leaves
  • ½ cup chopped spinach
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • Salt
  • Freshly ground black pepper
 
Cheesy Alfredo Sauce:
  • 1 quart of Heavy Whipping cream
  • 2 tablespoons all purpose flour
  • 2 tablespoon unsalted butter
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup freshly grated Cheddar
  • Salt
  • Freshly ground black pepper
  • 2 cloves of minced garlic
 

For the Ricotta Mixture:

Stir together the ricotta, spinach, parsley, basil, cheese and salt and pepper in a bowl. Cover and refrigerate for at least 1 hour to allow flavors to meld.

For the Alfredo Sauce:

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and let cook for about 2 minutes. Slowly whisk in 2 cups of the heavy whipped cream and continue whisking until the sauce is thickened and loses its raw flavor, about 5 to 7 minutes. Season the sauce with salt and pepper and whisk in the Parmigiano-Reggiano. If the sauce is too thick, whisk in some regular milk.

Cook the Lasagna Noodles by adding it in boil water for 15 minutes. Add salt and some olive oil to the mix.

For Assembly:

Preheat the oven to 375 degrees F.

Butter the bottom and sides of a 9 by 13-inch baking dish with the butter. Ladle a thin layer of Alfredo sauce evenly over the bottom of the pan. Place a layer of cooked pasta and top the pasta with the ricotta mixture and spread evenly. Spread a thin layer of Alfredo over the ricotta, sprinkle with a few tablespoons of Parmigiano-Reggiano and some basil leaves. Top with another layer of pasta and again top the pasta with the ricotta mixture and spread evenly. Sprinkle with a few tablespoons of Parmigiano-Reggiano and some basil leaves. Place the final layer of pasta over the top and spread the remaining Alfredo sauce and some Cheddar Cheese

Place the pan on a baking sheet and cover loosely with aluminum foil. Bake for 20 minutes. Reduce the heat to 350 degrees F, remove the foil and continue baking until the top is golden brown and the filling is bubbling, about 25 minutes longer.

Remove from the oven and let rest 10 minutes before cutting. Cut into slices and top with some of the Alfredo sauce, more grated cheese and chopped parsley and basil.

Advertisements

About cookingculture

Lets share and spread our cultural cooking ideas together!!
This entry was posted in Creamy Cheesy Lasagna, Fusion and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s