White Pizza Lasagna
User Reviews
5
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Servings
1 (9x13) dish
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Course
Main Course
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Cuisine
Italian
White Pizza Lasagna
Description
This White Pizza Lasagna begins by roasting halved grape tomatoes with olive oil, salt, and pepper until they soften and burst, yielding a juicy, intensified tomato component. Lasagna noodles are boiled partially to finish cooking during baking. A béchamel sauce is prepared by making a roux with butter and flour, then whisking in milk and stirring until thickened. Mascarpone, mozzarella, provolone, and fontina cheeses are folded in alongside garlic and herbs like oregano and thyme, creating a creamy and flavorful cheese sauce.
The lasagna is assembled in a baking dish layering noodles, roasted tomatoes, portions of fontina cheese, and cheese sauce, topped with fresh basil. Baking melds the flavors and further softens the noodles to al dente. The resulting dish echoes the flavors of a white pizza with garlic, herbs, and cheeses, but with added texture from roasted tomatoes and layers of pasta.
This recipe offers a more complex approach to lasagna, combining roasted vegetables and a cheese-rich sauce, making it a satisfying entrée that is suitable for dinner or special occasions. It balances creamy, herbaceous, and slightly sweet tomato notes.
Ingredients
roasted tomatoes
- 4 pints grape tomato halved
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
lasagna
- 12 whole wheat lasagna noodles
- 1 tablespoon butter unsalted
- 1 tablespoon flour
- 2 1/2 cups milk whole
- 4 garlic minced, cloves
- 4 ounces mascarpone cheese
- 4 ounces mozzarella cheese freshly grated
- 4 ounces provolone cheese freshly grated
- 1 1/2 teaspoons oregano dried
- 1/2 teaspoons thyme dried
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces fontina cheese separated into 4 equal portions, freshly grated
- 1/2 cup basil freshly chopped
Instructions
- Preheat oven to 375 degrees F. Add tomatoes to a nonstick baking sheet and toss with salt, pepper and olive oil. Roast for 20 minutes, until the tomatoes are slightly bursting – yes, they will sort of burst even though they are cut in half. Once finished, remove and set aside until ready to use. I found it was easiest to “divide” them (with a spatula) into three equal portions on the baking sheet.
- While tomatoes are roasting, prepare water for the lasagna noodles and boil according to directions – only halfway since they will cook in the oven.
- Heat a saucepan over medium-high heat and add butter. Whisk in flour to create a roux, cooking for 1-2 minutes until golden. Add in milk and stir constantly until slightly thickened, then reduce heat to medium-low and add mascarpone, garlic, mozzarella and provolone. Continue to stir until cheese sauce is creamy and melty. Add in oregano, thyme, salt and pepper.
- To assemble lasagna, place three noodles on the bottom of a 9×13 baking dish. Cover in roasted tomatoes, a handful of basil, a handful of fontina cheese, then a few ladles of cheese sauce. Layer three more lasagna noodles on top. Repeat this two more times, finishing with four lasagna noodles on top. Cover those with remaining fontina and any extra cheese if it looks like it needs it. Ladle any extra sauce on top. Bake for 35-40 minutes, until cheese on top is golden and bubbly. Let cool for 15 minutes before serving, so lasagna can kind of hold together.
Notes
- The roasted tomatoes can be divided evenly on the baking sheet to ensure even roasting and easy layering in the lasagna.
- Partially boiling the noodles ensures they finish cooking properly during baking without becoming mushy.
- Use freshly grated cheeses for better melting and flavor integration in the béchamel sauce.
- The fresh basil added at the end contributes aroma and a pop of color to the finished dish.
User Reviews
Overall Rating
5
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