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I have cheesy pasta things to share today!
watch the how to video here:
crispy prosciutto cheesy white lasagna from Half Baked Harvest on Vimeo.
Because really, who doesn’t need cheese filled lasagna on the Monday after Thanksgiving? It’s clearly just the right thing to do. After a whirlwind weekend, I think we could use a meal like this to help ease us back into the work week. Plus, there’s some spinach involved, so I mean it’s kind salad…ish?
Right, right!
But guys let’s talk about our Thanksgiving weekends, how was everyone’s? Mine was pretty awesome. No major drama to report, good food was had, family stories were shared, and the house is now decked out with Christmas! Thanksgiving day was spent cooking up a storm, celebrating my brother Kai’s, 21st birthday and making a heck of a lot of cocktails. Finished the night off with about ten minutes of a Christmas movie before my eyes gave in and I went to bed at the earliest hour I have in months, YES! Friday was spent doing zero black Friday shopping, instead I was back in the kitchen cooking and photographing. I have a crazy month ahead, but despite my slightly overwhelming to do list, I am surprisingly, not too stressed and more just excited for Christmas time to finally be here. Other highlights of the long weekend include decorating the Christmas tree, watching Home Alone while putting together these Cookie Decorating Kits and listening to all the Christmas music! Oh, and it’s been snowing since Sunday and I could not be happier about it!
I’ve already shared not one, not two, but three Christmas inspired posts and there are SO many more to come. Dying to know what you guys are excited about this holiday season. Any recipes you’d love to see? Homemade crafts? What? Let me know!
While your brains are all thinking upon Christmas recipes and things you might want to see on the blog this season, let me tell you all about this here crispy prosciutto cheesy white lasagna. It’s one of my favorite white lasagnas, probably because of all that crispy prosciutto on top…okok and of course all the CHEESE. This is beyond delicious and I could not think of a better recipe to kind of kick off my holiday inspired entertaining recipes. Whenever I think of December dinners/recipes, I always think of lasagna. This traditional one is typically my go-to, but when my family comes into town for Christmas, there are so many people in the house that I typically need to make two. So I make one meaty lasagna and one white lasagna. While I keep the meat one very classic, I always have fun with the white. Since the boys only care about the meat lasagna, I don’t have to worry about what “weird” ingredients go into the cheesy white lasagna.
So while every year the way I make this slightly different, I’m currently loving this year’s version. It’s extra, extra cheesy, filled with a creamy Béchamel sauce and layered with spinach, ricotta, provolone, and then topped with prosciutto just before baking, which allows it to get nice and crispy in the oven. Perfection.
Of course, if you’re a vegetarian, you can leave the prosciutto off, but if you don’t mind a little ham, please, please, do not skip this part. It adds a saltiness that pairs really nicely with the sharp cheeses, and of course, the crispness adds another layer of awesome texture…which you guys know I love!
The rest is pretty simple and straight forward. I used no-boil pasta noodles to keep the recipe quick and easy, but if you can only find regular lasagna noodles, those will work great too. Just cook them according to the package directions and bake as directed according to the recipe.
And with that I think I am going to close out this post! Hoping this lasagna is the perfect start to your week! I know it can be hard getting back into the grind after Thanksgiving weekend, but cheese and pasta make everything better.
Or at least they do in my house anyway!
PS. I cannot believe I forgot to mention this, but I did watch the first episode of Gilmore Girls while editing photos, and OH MY GOSH!! I am dying. I don’t want to ruin it for anyone who has yet to watch, but it was SO GOOD (and Christmasy!). I’m saving the Spring, Summer and Fall episodes for after the holidays so I can attempt to squeeze in watching all the Christmas movies. Yes, I am totally the most annoying person ever. #sorrynotsorry
Crispy Prosciutto White Lasagna.
Servings: 8 servings
Calories Per Serving: 512 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13 inch pan.
- Melt the butter in a medium sauce pan. Add the garlic, basil, oregano, salt, and pepper and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute. Slowly add the milk and broth. Bring to a boil and stir for 1 minute. Remove from heat and stir in the mozzarella cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.
- In a medium bowl combine the ricotta, provolone and spinach.
- Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture and then another 1/4 of the cheese sauce. Place another 3-4 lasagna noodles on top and then top with the remaining ricotta cheese mixture and another 1/4 of the cheese sauce. Add the remaining lasagna noodles and pour the remaining cheese sauce over top. Top with a 1/2 cup of parmesan cheese. Arrange the prosciutto on top. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 20 minutes before serving.
For real though, how could you not LOVE this plate full of all the good things in the world. Gimme.
So pretty much everyone in my family does not eat ricotta. Do you think substituting the ricotta with a bechamel sauce would work with this recipe? Thank you! Every HBH recipe I have tried has been delicious!!!
Sorry. Didn’t realize this already had bechamel in the recipe until after the fact. Is there a substitute you recommend for the ricotta or could it be left out altogether? Thank you.
Hi Nina,
This recipe actually already has a béchamel sauce, but you could just the ricotta:) Let me know if you give this recipe a try, I hope you love it! xT
Prosciutto and mix of cheeses worked out well but I thought the chicken broth and dried herbs overpowered it. Used a decent low salt broth too. Next time I’ll cut back on herbs and just use milk.
Hi there,
Thanks for giving this dish a try and sharing your feedback, so sorry to hear you didn’t love it! xT
Hi! Can I use fresh spinach?
Thank you!
Also can I make ahead and freeze? Thank you!!! 😘
You bet! Freeze just before baking:)
Made it last night. Huge hit! Thanks so much for the recipe!
Hey Laura,
Happy Monday!❄️🎄 I appreciate you making this recipe and sharing your review, so glad to hear it was enjoyed! xT
Hi Laura,
You could, but you’ll need to cook it down first and drain any extra liquid. Please let me know if you have any other questions, I hope you love this recipe! xT
This was so delicious I added some sautéed shiitake mushrooms since I had them. Your recipes are my go to all the time. Always a hit 😊
Hey Annie,
Happy Sunday!!☃️ Thanks a lot for making this recipe, I love to hear that it turned out well for you! xT
Tieghan, I just love you and your recipes. Thank you for another winner. It was delicious!
Hey Lauren,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it! Thanks so much for your kind message:) Have the best weekend! xxT
Can you make this ahead and top with the prosciutto right before it goes in thr oven?
Hey Magen,
Totally, that will work well for you!! Please let me know if you give the recipe a try, I hope you love it! xx
How can I make the sauce without using the flour? I’m gluten free
Hi Victoria,
You can use GF flour:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
Can I make this a day before.
Hi Kathy,
I would assemble up until baking and then cover and keep in the fridge until you are ready to bake. I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi – you say put grated Parmesan on top, but the picture looks like shredded. Which one should we use? Thanks!
Hi there! You can use either 🙂 xTieghan
This was the perfect late summer dinner party meal! Next time I’d add a little bit more prosciutto and probably use salted butter. Served with an arugula, parm, lemon/olive oil salad and the acid was the perfect compliment. All the guest wanted the recioe!
Hey Amy,
Happy Sunday! I love to hear this recipe was enjoyed and I truly appreciate you giving it a try! xxTieghan
Maybe I’m the only person commenting who actually made the recipe? Anyway, it’s very good. I will confess to a few small changes… I used fresh thyme in the bechamel rather than dried herbs, and added some fresh nutmeg at end as it is the Italian way to use it with “besciamella.” I didn’t have provolone so I added some additional parmesan (reggiano, baby) and a tiny amount of mascarpone that was leftover to the spinach mixture. And I was generous with the prosciutto. Yum! I make a variety of lasagne recipes, but this is a new one for the rotation. Another winner from Tieghan!
Hey Kerry,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
2 questions! Can I add ground meat to this for more protein? And can I assemble and then throw it in the fridge to bake the next day?
This looks insanely delicious!
Hey Kaitlyn,
Yes to both! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I can’t thank you enough for your recipes. You have single handedly taught me how to cook with your blog. Half Baked Harvest is literally my go-to every night.
Aw that is so amazing to hear! I am really glad you have been enjoying my recipes, Chelsea! xTieghan
Looks delicious. Can’t wait to try it.
For a little added protein, what would you add? Ground turkey? Ground beef?
HI! I would add ground turkey. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan
definitely I need to try. it looks Yummy
Yes! I hope you do Daisy! Thank you so much! xTieghan