White Lasagna

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My first encounter with this light, cheesy lasagna was while visiting my sister and brother-in-law and their family in Montreal one summer.

Food experiences make so many good memories and each time I make this lasagna it takes me back to the day I thought I had never tasted anything so delicious.  Of course once we got home I began making this dish for my own family and company.

There’s no written recipe for this dish,  instead it’s a coming together of Homemade Pasta and good old Chicken Soup layered with plenty of grated cheese and mozzarella.  So easy to make and so delicious, a welcomed change from the more familiar lasagna made with tomato sauce.

I’m so glad it was on the menu that day in Montreal.  We’ve enjoyed it for so many years since then and this recipe has been shared and shared again with all who have enjoyed it.

A big thank you Mary from all who are enjoying the recipe for White Lasagna you shared with me so many years ago!

 White Lasagna

chicken broth  (Homemade Chicken Soup)

homemade lasagna sheets (Homemade Pasta)

mozzarella

favourite  grating cheese (Parmiggiano, Crotonese)

  1. Bring a pot of salted water to a boil and cook lasagna sheets two at a time for a minute or so just until pasta sets. (It will continue to cook in the oven.)
  2. Remove sheets from pot and lay flat on a clean tea towel to absorb water and cool down just enough begin assembling.
  3. Add some broth to the bottom of a baking pan and lay cooked sheets over the broth, overlapping is okay.
  4. Add a layer of the mozzarella and grated cheese and just enough broth to cover the layer of pasta. Be careful not to add too much broth to prevent overflowing from pan while baking and it will take up the space of subsequent layers of pasta sheets.
  5. Repeat each layer ending up with more cheese on top and add enough broth to cover the top layer of pasta. (6 layers is a good number)
  6. Cover with foil and bake in a preheated 375 degree F. oven for about 45 minutes until hot and bubbly.
  7. Allow to rest for 10 to 15 minutes before cutting and serve with extra chicken soup.

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 Notes, Tips and Suggestions

  • Very thinly rolled pasta sheets work best and can also be rolled out with a rolling pin if no pasta machine is available.  Second best choice would be store bought fresh lasagna sheets.
  • Adding parsley to the pasta dough adds taste and colour.
  • Chicken pieces from the meat used to make the soup can be added to the lasagna if desired.
  • A little preparation time to put this dish together is rewarded by just putting it in the oven before serving and only one pan to wash when dinner is done!
  • As with any other pasta dish, warmed up leftovers taste even better!
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2 thoughts on “White Lasagna

  1. Sarah says:

    So Ethan was asking about this the other day (Nonna’s white “soup” pasta) so I’ll have to surprise him with it soon! 🙂 one of my favourites for sure!

    Like

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