Monday, February 28

White Lasagna

I know, I know.

The "red" is better for you.  Yes, the red does have less calories, but butter isn't bad as we were led to believe.  And while I love the traditional red sauces, I have a thing for the white counterparts of the red classics.  Like my white enchiladas or white chili.  I just like the fun and different variations of the dishes we all know and love.

When I visited home last week, my Mom had started to make this for dinner but the Peanut was begging to go outside and play, so I shooshed my Mom and Peanut out the door and I took over in the White Lasagna preparation.   I would definitely make this one at home if seafood wasn't so expensive, as this is my kind of dish! 

White Lasagna

2 (14 oz.) cans plain artichoke hearts, drained and quartered
2 lbs. large shrimp, cooked and tails removed
1 Tbsp olive oil
8 oz. lasagna noodles
1 box frozen chopped spinach (thawed and squeezed completely dry of moisture,then crumbled to small pieces)
2 cups cheddar cheese (white cheddar is even better--you know, to make this "white")


1/4 cup butter
1/4 cup chopped onion
1/4 cup flour
1 tsp seasoning salt
1/8 tsp pepper (white if you have it)
1 1/4 cups whole milk
1/2 cup chicken stock
1/3 cup white wine


2 cups Ricotta cheese (cottage cheese works too, although Ricotta has a smoother texture)
2 eggs, slightly beaten
3/4 cups fresh, grated Parmesan cheese, divided

Preheat oven to 350 degrees.  Butter a 9 x 13 baking dish.  Cook lasagna noodles in boiling salted water with 1 tablespoon of oil until just shy of al dente.  Rinse in cold water and drain.

Sauce:  Melt butter over low heat.  Add onion and cook until tender.  Add in flour, salt, and pepper to make a roux.  Cook, stirring constantly, until mixture bubbles for about two minutes.  Whisking constantly, pour in milk, chicken stock and white wine.  Bring to a simmer, whisking until mixture thickens--about five minutes. Remove from heat and set aside to layer with other ingredients. 

Filling:  Mix together Ricotta (or cottage cheese) and egg and 1/2 cup of the Parmesan.  Combine with cream sauce.

Place 1/3 of lasagna noodles in bottom of the prepared baking dish.  Spread with 1/3 each of artichoke hearts, shrimp, spinach, cheddar cheese, and sauce.  Repeat twice and top with remaining  1/4 cup of Parmesan.

Now here's another trick when making any type of lasagna:  When layering your lasagna noodles, start the bottom layer of the noodles going one direction (usually the length of the dish), add your fillings/sauce, then with the next layer of noodles, alternate the direction of the noodles.  Continue alternating the direction of the noodles with each layer thereafter.  What this will do is provide a little more structure/sturdiness to the lasagna so when cutting into it (and when combined with the cooling tip as suggested below), you it won't just be a mess'o'lasagna.    

Bake for approximately 40 minutes or until the middle is heated through.   Let stand (covered in foil) 20-30 minutes prior to serving.  Makes 8 to 10 servings. 

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday

Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap

Hearth 'n Soul Recipe Swap  
Miz Helen's Country Cottage Full Plate Thursday 
Paisley Passions Fun With Food Friday  
We Are THAT Family's Works For Me Wednesday


Erin @ EKat's Kitchen said...

I LOVE LOVE LOVE the idea of white lasagna... I especially adore the addition of shrimp to this dish; I'd never have considered adding shrimp. Yum!

Also, this week I'm hosting a CSN Giveaway at and I'd love it if you entered!

Melinda said...

I love lasagna of any color! The shrimp and spinach in this one sound heavenly!

J L Health 918-836-0565 said...

I admit I've never had white lasagna before...and I love the seafood addition! Looks great!

Thanks for sharing at the hearth and soul hop.

Michelle @ On and Off My Plate said...

Yikes...this may make me jump off the clean eating path I started this week. Your peanut sure is a cutie!

Miz Helen said...

Your White Lasagna looks so delicious. Your tip on the direction of the layers for the noodles is very good and I will sure use it. Thank you so much for bringing this wonderful dish to Full Plate Thursday and please come back!

Butterpoweredbike said...

Artichokes, shrimp, and BUTTER!!! Rock it out, sister, who needs red?!? Thanks for sharing this gem with the Hearth and Soul hop.

Naomi said...

I do a white chicken and spinach lasagna, and I frequently get requests for the recipe. I also love the variation of the "whiteness"!

Erin @ EKat's Kitchen said...

This looks spectacular! What a tasty looking recipe! I've never tried white lasagna and think that I'll soon have to!


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