I made this “white” lasagna over the weekend for my house guests. It’s easy, can be done ahead of time and all you need to serve with it is a salad and some crusty bread. I think the original recipe was from one of those magazines dedicated to the food of Italy, but I can’t remember which one. I’ve changed the recipe a little, so here’s my version.
1- 9 ounce box “no-boil” lasagna noodles (I actually boil them a little-they are incredibly tender if you do this)
2 tablespoons extra virgin olive oil
1 shallot diced
1 pound ground turkey (or ground veal)
1/4 cup dry white wine
1 cup chicken stock
salt and freshly ground pepper
1/2 cup heavy cream
2 tablespoon unsalted butter
8 ounces mushrooms, sliced (I used crimini)
4 ounces prosciutto, diced
6 ounces Italian fontina, grated (you could use gruyere)
2 cups bechamel sauce
3 tablespoons unsalted butter
1/4 cup flour
3 cups milk (heated until almost boiling)
freshly grated nutmeg
In a medium saucepan, heat the butter until melted. Add flour and whisk until smooth. Continue cooking (and whisking) over medium heat for about 3 minutes. Add the warm milk about a cup at a time, whisking constantly until very smooth. Bring just to a boil and remove from heat. Season with salt and nutmeg. If you’re not using immediately, cover the surface with plastic wrap to prevent a skin from forming. Yield about 2 cups.
Preheat oven to 375 degrees. In a large skillet over medium heat, warm the olive oil. Saute the shallot until soft, about 2 minutes. Add the turkey and use a wooden spoon to break it up into pieces. Saute until it is lightly browned, about 8 minutes. Add the wine and stock and season with salt and pepper. Lower the heat and and simmer for 30 minutes or until the liquid evaporates. Remove from heat and add cream.
In a separate skillet melt the butter over medium heat and add the mushrooms and saute until tender and moisture has evaporated, about 5 to 6 minutes. Season with pepper and add the prosciutto. Remove from heat.
Butter a 9″x13″ baking dish and spread a thin layer of bechamel over the bottom. Add a layer of noodles, then a layer of mushrooms, then bechamel, then turkey and a sprinkling of cheese. Repeat layering until you have used all the ingredients. Finish with a layer of bechamel and grated cheese. Cover with foil and bake for 30 minutes. Remove foil and bake 10 minutes more or until top is browned and bubbling. Serves 8.