Erica’s Lasagna Bianca

Mon, 5 October 2020

Erica’s Lasagna Bianca

Takes 1 hour

Makes dinner 4-6

Ingredients:

• 1 tbls butter
• 2 tbls olive oil
• 50g bacon or guanciale, finely chopped (optional)
• 1 lrg white onion, finely diced
• 4-6 garlic cloves crushed
• 1 leek, diced
• 3 courgettes, grated and squeezed
• 200g spinach chopped
• 300g garden peas
• 5 sprigs of thyme & bay leaves
• Pinch of nutmeg
• Salt & Pepper
• 250ml White wine (large glass)
• 200ml Stock
• 100ml cream
• 400g fresh pasta sheets, or 300g raw pasta sheets
• 250g ricotta
• 250g crème fraiche
• 50g grated parmesan
• 100g grated mozzarella

Method:

1. Begin by frying your bacon and onion over a medium heat in the oil and butter for 3-4 minutes.
2. Once the onions are translucent add in the garlic and leeks.
3. Sweat these down for a further 3-4 minutes.
4. Next add the courgette, fry for a few minutes.
5. Add in the spinach and peas and cook for a further 5 minutes.
6. While it is al frying add in the herbs, nutmeg, salt & pepper.
7. Pour in the white wine and bring to the boil.
8. Next add in the stock and bring to the boil again. Let this all reduce for 5 minutes before adding the cream.
9. For the sauce: Mix the ricotta, crème fraiche, parmesan and milk together.
10. If using raw pasta sheets, blanch them by placing them in boiling water for 3-4 minutes and then run them under cold water.
11. Start to layer your lasagne Bianca by putting sauce, sheets, filling, cheese on repeat.
12. Finish the top with just sauce over the pasta sheets and the remaining grated mozzarella.
13. Drizzle with olive oil and bake at 200C for 25-30 minutes, until bubbling and golden.
14. Remove from the oven and allow to rest for 10 minutes.
15. Season with salt and pepper and serve with a delicious crisp salad.