A hearty dish that van be prepared with or without meat, and can be doubled for a large group. Either regular lasagne or gluten free rice noodles can be used. The lasagne can be assembled without the sauce and refrigerated up to three days. Pour sauce over top before baking. The sauce can be prepared three days ahead and refrigerated. (If you like sauce, you might want to make 1-1/2 times the recipe.
For sauce: Melt 1/4 cup butter in heavy non-aluminum saucepan over medium-low heat until bubbly. Remove from heat and whisk in flour, basil, thyme and oregano. Cook, stirring constantly, about 3 to 5 minutes (be careful not to let flour brown). Gradually whisk in milk. Increase heat slightly and cook, stirring constantly, until sauce has thickened. Stir in tomato puree. Remove from heat and let cool about 5 minutes. Whisk in egg yolks. Season with salt, pepper and nutmeg to taste. Transfer to storage container. Spread 1 tablespoon butter over sauce to prevent skin from forming. Cover and refrigerate until ready to use.
For lasagne: Melt butter in large non-aluminum skillet over medium heat. Add onion and cook, stirring frequently, until browned and caramelized, about 25 to 30 minutes. Stir in garlic and nuts and cook about 30 seconds. Mix in spinach and cook, stirring frequently, until dry. Remove from heat and season with salt, pepper and nutmeg to taste. Blend in raisins. Set aside and let cool.
Combine ricotta, salami, green onion, egg yolk, parsley, basil and salt and pepper in medium bowl and blend well. Mix fontinella, Asiago and Gruyere cheeses in another medium bowl; reserve 1-1/4 cups for topping.
Preheat oven to 375 degrees. Generously butter 9x13 inch baking dish or 2 medium baking dishes. Whisk through chilled sauce several times to lighten. Spread thin layer over bottom of prepared dish(es). Cover with layer of pasta. Top with thin layer of spinach. Dot with ricotta mixture and sprinkle with cheese mixture. Repeat layering, ending with pasta. Pour remaining sauce over lasagne and sprinkle with reserved cheeses. Bake until bubbly and lightly browned, about 45 to 60 minutes. Turn off heat; let lasagne stand in oven 20 minutes before cutting into squares and serving.
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|Serving Size: 1 Serving (429g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 361 (57%)|
|Amt Per Serving||% DV|
|Total Fat 40.2g||54 %|
|Saturated Fat 20.2g||101 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 633.5mg||195 %|
|Sodium 4384.7mg||151 %|
|Potassium 604.1mg||16 %|
|Total Carbohydrate 49.4g||15 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 46.4g|
|Protein 21.4g||31 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 634
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