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Revised Tuscan White Lasagna

This Tuscan White Lasagna recipe has just been tweaked after 2 separate dinners with "foodies" friends this week to achieve a lasagna very close to what we remember from Italy! .  

Tuscan White Lasagna with Artichoke & Sausage


Yield – Serves 6
Active Time – 45 Minutes; Total Time – 1.5 Hours

Ingredients:
  • 1 12 oz  jar marinated Artichoke hearts ( Delallo Grilled preferred)
  • 4 Tablespoons unsalted butter
  • 2 cloves garlic (1 Tbs), minced
  • 1/3 cup all-purpose flour
  • 4 ½  cups milk - 2 warmed, 2 1/2  cold
  • Dash nutmeg
  • Salt and pepper to taste
  • 3 cup (3/4 lbs) shredded Piave or Parmesan Cheese
  • 2 cup shredded Mozzarella Cheese
  • 1 16 oz pkg Italian Sausage
  • 10 -12 Sage leaves – fresh, minced
  • 1 Tsp Oregano - dried
  • 12 Barilla (1/2 box) oven-ready lasagna Noodles
Directions:
1.      Preheat oven to 375 degrees F. Spray a 9×13″ baking dish with non-stick cooking spray.
2.      Soak dry lasagna noodles in hot water + 1 tbs olive oil  before layering filling for lasagna.
3.      Crumble sausage in non-stick sauté pan and cook until browned (5-6 mins). Add minced garlic to pan and sauté for 2-3 mins being careful to not burn garlic. Add Sage and Oregano. Set aside to cool.
4.      Open can (jars) of artichoke hearts and drain liquid. Separate artichoke hearts into flat spreadable pieces.  
5.      Béchamel - Melt butter in a 2 qt pan over medium heat until just melted. Whisk in the flour and cook, stirring occasionally for 2 minutes. Whisk in heated milk, salt, and nutmeg then add cold milk. Increase heat to medium high and bring to a boil. Add 1 cup Piave (Parmesan) cheese and stir until melted. Remove from heat and cool.
6.      Spread 1 cup béchamel sauce and 1/3 of sausage in the bottom of prepared dish. Top with noodles.
7.      On top of noodles, add 1/2 artichoke hearts and 1/3 cooled sausage for this layer. Then add 1/2 cups each of Piave and mozzarella cheese. Finally, spread 1 cup of béchamel sauce over layered items.
8.       Repeat step above again by adding another layer of noodles, top with 1/3 sausage and 1/2 cups each of Piave and mozzarella cheese, final 1/2 artichoke hearts. Spread 1 cup Béchamel sauce over layer.
9.      Finally, add another noodle layer, topped with remaining sauce, Piave and mozzarella cheese.
10.  Cover with aluminum foil and bake at 375 degrees F for 40 minutes. Remove foil and bake for 10-15 more minutes at 400 degrees F until browned and bubbly. Let lasagna stand for 5-10 minutes before cutting.
 
Layers = BSN/SACCBN/SACCBN/BCC

www.GoodEatonGourmet.com 11/17/2016 10:16 PM

21 Comments to Revised Tuscan White Lasagna:

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Charlie on Wednesday, May 30, 2018 6:38 AM
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This is a good recipe of Tuscan White Lasagna. Lasagna is one of my favorite type of pasta. When I was still in grade school, my mother used to prepare this food for me. Sometimes, lasagna is my snack during our break time. Until college, lasagna is my favorite and I tried to experiment some recipes to produce the perfect lasagna for me. While looking on the internet, I saw this recipe and I am very interested in this. I am planning to do this Tuscan White Lasagna with Artichoke and Sausage when I got home and I hope my mother will like this recipe.
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ad,a on Wednesday, May 30, 2018 8:32 AM
good
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