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    Lasagna Bianco

    I’ve prepared this dish on several occasions and always enjoyed this alternative to my other lasagna recipes. It’s versatile in that you can use either chicken, turkey or pork depending on your taste.

    You will need:

    Lasagna Noodles — one pound
    Bechamel Sauce — I’ve included an easy recipe in the preparation below. Or look for one on the drill down menu from Rouxbe after the recipe. You will need to double the quantity.
    Ground Chicken — 2 pounds. It’s best to grind your own meat. Purchase some chicken thighs (boneless or de-bone yourself) then put in a food processor and pulse chop until you get a coarse grind. Alternatively use pork or turkey.
    Fresh Oregano — 3 or 4 ounces
    Fresh Sage — 3 or 4 ounces
    Spaghetti Squash — one medium size, if you can’t find this unique squash you can replace with yellow squash although the texture and taste will differ slightly.
    Button Mushrooms — one pound
    Parmesan Cheese — approximately one cup
    Ricotta Cheese — one pound
    Olive Oil
    Sea Salt/White Pepper — approximately one TBSP each.

    If you are going to use dried lasagna noodles soak them in warm water just until softened, if you are going to use the no cook variety skip this step. Prepare Bechamel Sauce, here is an easy recipe to use. Cool, finely chiffonade the sage and stir into the sauce. Place ricotta cheese in a bowl and stir to loosen then finely chop the oregano and stir into the cheese.

    In a sauté pan large enough to hold all of the ground meat (chicken, turkey or pork) add a film of olive oil and heat until it shimmers. Cook the meat until some of the pink color is gone, you won’t need to cook it all the way through since it will finish cooking when the lasagna is baked. Cool and set aside. Place the squash in a 350° preheated oven and bake until softened. Cool on a rack and once cool enough to handle cut in half lengthwise, remove seed pod, and using a fork pull the flesh away from the skin, it will look like cooked spaghetti, thereby the name. If you are using yellow squash there is not need to precook however slice them to ¼” thick on the bias. Set aside.

    Now that all the prep work is done it’s time to assemble. Lightly oil a lasagna pan which is large enough to lay the noodles down lengthwise. Pour ½ cup of the bechamel sauce and spread evenly over the bottom. Place one layer of lasagna noodles over the sauce and then spread another ½ cup of sauce over them. Spread one or two cups of the meat over the sauce then add a layer of the cheese. Add a layer of noodles then spread half of the squash over the noodles, add a layer of bechamel then cheese. Repeat this process ending with a layer of the bechamel on top of the final layer of noodles, sprinkle liberally with parmesan cheese, cover tightly with aluminum foil and bake in a preheated 350° oven for one half hour, remove the foil and continue to bake until the top is nicely browned.

    As with my other lasagna recipes you should be able to get 12 servings by cutting it in 4 equal sections lengthwise and 3 equal sections width wise.


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