This White Garlic Lasagna is rich with sharp cheeses, a creamy bechamel sauce and packed with tons of garlic flavor. Comfort food at it’s finest.
According to my calender, spring is here and with summer not far behind it, we all know what that means… it’s time to turn the page on our bad winter eating habits. Say goodbye to the heavy chili and hearty stews and say hello to salads, parfaits, & a 1000 different ways to make chicken diet friendly. This sudden realization of our low calorie reality is brought on by the one season that is the great equalizer when it comes to bad food choices.. bathing suit season! I know it’s around the corner and as a girl living in Florida, it comes even sooner to us down here in the South. But even with that in mind, I refuse to go down without a fight. Springtime recipes are already all around us but this dish is my last cheesy hurrah, at least for a while. Of course, we all know that in my world that translates into about a weeks time but let’s just pretend I’m committed to the healthy path, shall we?
Now my all time favorite food is always going to be homemade macaroni and cheese. That being said, it is also the one recipe that I will probably never be able to put up on this website. If I give out my recipe for macaroni and cheese, I have one nephew that I’ll probably never see again. How can I bribe him for favors if he knows the recipe and can make it for himself? After mac n cheese, my next favorite comfort food has to be lasagna. Are you seeing the pattern? Pasta, cheese, carbs.. oh my!
Lasagna is a staple in just about every American household. Whether it’s frozen or homemade, you are hard pressed to find too many people who do not like a big steaming plate of cheesy lasagna. The creaminess, dripping cheese, the tang from the tomato sauce.. it’s divine. You really don’t get more comforting of a meal then that. But me being me, I wanted to see if I could put a different spin on that classic dish. So I decided to meld together one of my favorite kinds of pizza which is white garlic pizza and lasagna and see what I would end up with. And there was some trials and errors to this recipe, I will be completely honest with you on that one. But I think the end result was definitely worth the headaches and disappointments that I had to experience along the way. And let’s be honest, the ‘mistakes’ weren’t all that hard to eat.
This lasagna is amazing. It is full of garlic and a creamy, cheesy bechamel sauce snuggled in-between blankets of al dente pasta noodles and then smothered with even more cheese. In this particular recipe I also added chicken but you could just as easily turn this into a meatless meal by substituting the meat with vegetables or even adding vegetables to the recipe as it is. This would also be amazing using Italian sausage instead of chicken but now we’ve lost the ‘white’ aspect of it but it sure would be delicious. Walk on the wild side, if you must.
I promise you, this lasagna is to die for! So in my last stand against impending bathing suit season, I give to you this last token of love and comfort in a 13 by 9 pan.
White Garlic Lasagna
Pre-heat your oven to 350 degrees.
Start by bringing a large pot of salted water to boil. Add in your lasagna noodles and cook per manufacturer instructions.
When cooked, drain and run pasta under cold water to stop the cooking process. Set aside.
In a medium sized mixing bowl, combine ricotta, eggs, 1/2 cup of Parmesan, 1 cup of mozzarella cheese, garlic powder and salt. Mix to combine and set aside.
In a large pot, add butter and onions. Melt butter over medium heat while cooking onions and add in the garlic.
Stir to combine and cook for one minute. Sprinkle in the flour and stir, cooking for another minute. Pour in the milk and bring to a boil, stirring continuously so that the flour does not stick to the bottom. When your sauce comes to a low boil, add in your cheeses, basil and spices and combine until cheese has melted.
Stir in your shredded chicken.
Lightly grease a 13 x 9 pan and spoon 1/2 cup of sauce into the bottom of the pan.
Add a layer of pasta laid out side by side.
Add dollops of ricotta mixture on top of the pasta and spread evenly.
Sprinkle a layer of shredded mozzarella and then spoon sauce on top of the cheese and spread to all is covered.
Repeat this set of layers three times and then cover the entire dish in shredded cheese.
Bake for 40 minutes, remove and let cool for 15 minutes. Serve with crusty bread or a fresh salad.
So as we wave goodbye to winter and all of it’s hearty meals, we look forward to sunshine and sea breezes, picnics and palm trees.
But one last plate of White Garlic Lasagna won’t hurt you, I promise.