Crispy Prosciutto White Lasagna.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy white lasagna layered with spinach, three cheeses, and crispy prosciutto in a butter and herb béchamel sauce. Rich and satisfying, a crowd-pleasing variation on traditional red sauce lasagna.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 stick (1/2 cup) butter
- 2 cloves garlic (minced or grated)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 teaspoon kosher salt + pepper
- 1/4 cup flour
- 2 cups milk (I used 2%)
- 2 cups chicken broth (vegetable broth can be used)
- 1 cup shredded mozzarella cheese
- 1 cup parmesan cheese (grated)
- 2 cups whole milk ricotta
- 2 cups shredded provolone
- 2 (10 ounce) packages frozen spinach thawed and drained
- 1 box no-boil lasagna noodles
- 3 ounces prosciutto (torn)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 1324mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 744mg
- Calcium
- 830mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1324MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.