Makes 8-10 servings
Sauce:
2 tablespoons (1 ounce) unsalted butter
¼ cup (1.25 ounces) all-purpose flour
2 ½ cups (20 ounces) reduced-fat (2%) milk
½ cup (4 ounces) dry white wine
1 cup grated Parmesan cheese
½ teaspoon salt
Lasagna:
12 no-boil lasagna noodles
¾ pound soft goat cheese, room temperature
¾ pound mozzarella, shredded
1 egg
½ cup julienned fresh basil
½ teaspoon finely grated lemon zest
6 large (or 8 small) tomatoes, cored and cut into ¼-inch slices
1 cup grated Parmesan
Salt and pepper, to taste
For the sauce:
Melt the butter in a heavy large saucepan over medium heat. Add the flour and whisk for 1 minute (do not brown). Add the milk and wine and whisk until smooth. Cook until the sauce thickens and comes to a boil, whisking constantly, 4 to 5 minutes. Remove the pan from the heat. Whisk in Parmesan cheese and salt. Season the sauce to taste with pepper. (The sauce can be prepared one day ahead; covered and chilled.)
For the lasagna:
Preheat the oven to 350°F. Brush a 9-by13-inch baking dish with oil or use pan spray.
In the bowl of an electric mixer, add the goat cheese, mozzarella, and egg and mix until well combined. Stir in basil and lemon zest. Add salt and pepper, to taste.
Ladle 1-1 ½ cups of the sauce into the baking dish, spreading to coat the bottom evenly. Place four lasagna noodles on top of the sauce. Layer half of the tomato slices on top of the noodles and then dot with half of the cheese mixture. Next, sprinkle with one-third of the Parmesan cheese. Place another layer of lasagna noodles, tomatoes, cheese mixture, and Parmesan. Top with a final layer of lasagna noodles. Spoon the remaining sauce over the noodles and top with the rest of the Parmesan cheese.
Spray a piece of aluminum foil with pan spray and cover the baking the dish. Place the baking dish on a sheet pan, place in the oven, and bake for 30 minutes. Remove the foil and bake for another 20 minutes or until the sauce is bubbling and the top begins to brown. (If you want your lasagna more brown on top, put it under the broiler for a couple minutes.)
Sauce:
2 tablespoons (1 ounce) unsalted butter
¼ cup (1.25 ounces) all-purpose flour
2 ½ cups (20 ounces) reduced-fat (2%) milk
½ cup (4 ounces) dry white wine
1 cup grated Parmesan cheese
½ teaspoon salt
Lasagna:
12 no-boil lasagna noodles
¾ pound soft goat cheese, room temperature
¾ pound mozzarella, shredded
1 egg
½ cup julienned fresh basil
½ teaspoon finely grated lemon zest
6 large (or 8 small) tomatoes, cored and cut into ¼-inch slices
1 cup grated Parmesan
Salt and pepper, to taste
For the sauce:
Melt the butter in a heavy large saucepan over medium heat. Add the flour and whisk for 1 minute (do not brown). Add the milk and wine and whisk until smooth. Cook until the sauce thickens and comes to a boil, whisking constantly, 4 to 5 minutes. Remove the pan from the heat. Whisk in Parmesan cheese and salt. Season the sauce to taste with pepper. (The sauce can be prepared one day ahead; covered and chilled.)
For the lasagna:
Preheat the oven to 350°F. Brush a 9-by13-inch baking dish with oil or use pan spray.
In the bowl of an electric mixer, add the goat cheese, mozzarella, and egg and mix until well combined. Stir in basil and lemon zest. Add salt and pepper, to taste.
Ladle 1-1 ½ cups of the sauce into the baking dish, spreading to coat the bottom evenly. Place four lasagna noodles on top of the sauce. Layer half of the tomato slices on top of the noodles and then dot with half of the cheese mixture. Next, sprinkle with one-third of the Parmesan cheese. Place another layer of lasagna noodles, tomatoes, cheese mixture, and Parmesan. Top with a final layer of lasagna noodles. Spoon the remaining sauce over the noodles and top with the rest of the Parmesan cheese.
Spray a piece of aluminum foil with pan spray and cover the baking the dish. Place the baking dish on a sheet pan, place in the oven, and bake for 30 minutes. Remove the foil and bake for another 20 minutes or until the sauce is bubbling and the top begins to brown. (If you want your lasagna more brown on top, put it under the broiler for a couple minutes.)
Remove the lasagna from the oven and let stand for 15 minutes before serving.
