White Lasagna (Prosciutto and Spinach)

This is 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. 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.

1 stick (½ cup) butter
2 cloves garlic, minced or grated
1 tsp. dried basil
1 tsp. dried oregano
½ tsp. kosher salt
½ tsp. black pepper, freshly cracked
¼ cup all-purpose flour, unbleached
2 cups milk
2 cups chicken broth vegetable broth can be used
1 cup mozzarella cheese, freshly shredded
1 cup Parmesan cheese, freshly grated
2 cups whole milk ricotta
2 cups provolone, freshly shredded
2 (10 oz) pkg frozen spinach, thawed and drained
1 box no-boil lasagna noodles
3 oz prosciutto, torn

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9x13" 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 ½ 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 ¼ of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets.

Spread with ½ the ricotta cheese mixture and then another ¼ of the cheese sauce. Place another 3-4 lasagna noodles on top and then top with the remaining ricotta cheese mixture and another ¼ of the cheese sauce.

Add the remaining lasagna noodles and pour the remaining cheese sauce over top. Top with a ½ 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.