crispy prosciutto cheesy white lasagna

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!

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

1. Preheat the oven to 350 degrees F. Grease a 9x13 inch pan.
2. 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.
3. .......................................

for full recipes please see : www.halfbakedharvest.com

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