Blonde Lasagna

NOTE: Instead of tomato sauce, this lasagna uses a ricotta custard heavily laced with garlic and red pepper. You can adjust the amount of seasoning to your own taste, but I have found that the lasagna is less bland if you use at least 4 cloves of garlic in the custard.

Boil the lasagna noodles and set aside in lukewarm water so they do not stick together.

In olive oil, saute onion and mushrooms until soft.

In a greased lasagna dish, lay out three lasagna noodles and top with a layer of fresh spinach leaves. Top spinach with 1/2 the onions and mushrooms. Top with 1/3 of the grated mozzarella cheese. Repeat all the layers. Top the casserole with another three lasagna noodles and the remainder of the mozzarella cheese.

In a blender or food processor, blend the ricotta, Parmesan, eggs, milk, parsley, garlic, pepper and salt until thoroughly mixed and smooth (You may need to do this in several batches).

The custard should be the consistency of thick cream. If it is too thick, add milk a few tablespoons at a time and blend until it is the right consistency. The custard must be poured over the casserole in such a way that it penetrates all the layers, down to the bottom layer. The best way to do this is by using a spatula or large barbecue fork.

As you are pouring the custard, lift the layers on the sides and in between the noodles with the spatula or fork to make sure it penetrates evenly into every nook and cranny. Sprinkle another 1/2 cup of Parmesan cheese on top of the custard.

Bake the lasagna in a 350 degrees F (no hotter!) oven for 35-45 minutes, or until it is puffed and just beginning to brown on the top. Let it rest for 5 minutes before cutting and serving.