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Six-Cheese Lasagna in a Summer Basil-Cream Sauce

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Category: Appetizers

 Ingredients List

  • Summer Basil-Cream Sauce (recipe below)
  • 12 lasagna noodles, cooked according to package instructions
  • 4 cups, packed, baby spinach leaves
  • 2½ cups ricotta cheese
  • 1½ cup shredded mozzarella cheese
  • 1¾ cup shredded Italian four-cheese blend
  • 12 ounces asparagus, thin spears, cut into bite sized pieces and blanched
  • 8 ounces pancetta, small dice, cooked until crisp (bacon can be substituted)
  • ”¢ Pinch salt
  • 1 teaspoon Italian seasoning
  • 2 tablespoons fresh chopped basil for garnish


-Add the milk to a medium-large pot and set over medium heat; add the chicken base, the garlic, the salt, the Italian seasoning and the black pepper to the milk and whisk to incorporate, and allow the milk to slowly come to the simmer, being careful not to let it boil over””stay close by; once it starts to simmer, turn off the heat.

-In another medium-large pot set over medium-low heat, add the butter and allow it to melt; once melted, add the flour and stir together to create a “roux” or thickener; cook this roux for about 1-2 minutes to cook out the “raw” flour taste, then slowly add the hot milk to this roux, whisking continuously all the time to prevent lumps from forming; once all milk has been added, whisk until you”™re sure there are no lumps and the cream sauce is smooth; allow the cream sauce to very gently simmer, uncovered, for about 5-10 minutes to thicken a bit, whisking occasionally; after that time, turn the heat off from under the cream sauce, and whisk in the Parmesan, the lemon zest and juice and the chopped basil leaves; stir well to incorporate, and check/adjust the salt level, if needed; allow to cool slightly before using for the lasagna, or make a day ahead and keep in fridge until you”™re ready to make the lasagna, at which time it can be reheated.

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