White Lasagna
Good morning to you. How are you today? Are you getting ready for the upcoming holidays?
It has been a bit hectic around here in the Table household. We had to do some unexpected work in the house, and get a new fridge and dishwasher.
Getting new appliances is always a great thing, shiny and new. But I would have liked it better if it wasn’t unplanned. I truly believe God was telling me to slow down, take a breath and look around.
Lately I have been having some personal struggles, and feel like the last few weeks have been God’s way of telling me to appreciate what I have. I no longer have the same job as I did for the last 18 years, but I have a job. We may want to buy a new house in the country with lots of land, but now is not that time.
Sometimes we lose focus of the important things. I know the time will come when Mr. Table and I find the perfect home to spend the rest of our lives in. When the timing is right, things will happen as they should.
With all of the craziness, I have not been in the kitchen all that much. Thankfully, we were able to have a fantastic Thanksgiving dinner. It was just the 3 of us, but we still had an amazing meal. Thanksgiving was a bit of a cheat day for me. I had lasagna!
Normally I do not eat young or soft cheeses. My body does not like them🙄 But every once in a while, I treat myself. And honestly, I was totally fine after eating. It is amazing how we can heal ourselves by the foods we eat, or don’t eat.
White Lasagna
- 1 box gluten free lasagna noodles, prepared according to package direction
- 1/2 small lemon, juiced
- 1 egg
- 1 12 oz container whole milk ricotta
- 1 tsp seasoned salt mix
- sauteed spinach, optional
- 1/4-1/2 cup parmigiano reggiano cheese, freshly grated
- 8 oz mozzarella cheese, freshly grated
- 3 cups bechamel sauce
Bechamel Sauce:
- 3 cups oat milk
- 1/4 cup olive oil
- 1/4 cup oat flour
- 1 tsp seasoned salt mix
- 1/4 tsp nutmeg
In a large pot, add oil and flour. Cook over medium heat 5-7 minutes until the flour has a nutty aroma.
Add in milk, slowly, mixing with a whisk to prevent any lumps.
Once all the milk has been added, cook over medium low heat for 15-20 minutes, until it thickens enough to coat the back of a spoon. Season with salt mix and nutmeg.
Set aside to cool.
To assemble the lasagna:
Preheat the oven to 375’F.
In a medium bowl, combine the ricotta, egg, half the parmigiano, lemon juice, salt mix and spinach if using. Mix well, set aside.
Add a ladle full of bechamel to the bottom of your baking dish. Put one layer of prepared lasagna noodles, more bechamel sauce, some of the mozzarella cheese and 1/3 of the ricotta mixture. Sprinkle with some parmigiano cheese, and repeat until you have a layer of lasagna noodles on top. Add the last bit of bechamel, mozzarella and parmigiano on top.
Bake in the oven covered 30 minutes, then uncovered 10-15 minutes more to brown the top.
Let the lasagna rest loosely covered for 30 minutes before slicing.
Enjoy!
Making lasagna is a time consuming process, but so worth it when you take that first bite. I would love to hear how you make your lasagna.
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