White Lasagna With Toppings

Name: White Lasagna With Toppings
Ingredients: Bechamel Sauce; 1 tablespoon Butter; 1 Leek white parts only; 1 Stick Butter; 1/2 cup Flour; 1 quart Whole Milk; Salt and White Pepper; Lasagna; 9 ounces Fresh Pasta Sheets (6 Sheets); 15 ounces Ricotta Cheese; 1 Egg; 1 teaspoon Garlic Powder; 2 cups Shredded Mozzarella; 1 cup Shredded Parmesan

14 ingredients

1 steps

Ingredients

Bechamel Sauce
1 tablespoon Butter
1 Leek white parts only
1 Stick Butter
1/2 cup Flour
1 quart Whole Milk
Salt and White Pepper
Lasagna
9 ounces Fresh Pasta Sheets (6 Sheets)
15 ounces Ricotta Cheese
1 Egg
1 teaspoon Garlic Powder
2 cups Shredded Mozzarella
1 cup Shredded Parmesan

Directions

1

["Melt tablespoon of butter over medium heat. Cut leek in half length wise and wash to remove all the sand. Cut leek into small slices. Saute leeks in butter with a pinch of salt stirring often for 40 minutes of until lightly caramelized.", "Add stick of butter to caramelized leeks and melt. Add 1/2 cup flour and whisk into butter for 3-5 minutes until it becomes a smooth paste. Slowly whisk in the whole milk. Try to constantly whisk to avoid lumps. Cook sauce for about 20 minutes until it starts to thicken and the flour taste is cooked out. Season to taste with salt and white pepper. Set aside until ready to build lasagna.", "Pre-heat the oven to 350\u00b0F. Grease a 9x13\" glass pan. Mix together the ricotta