Serious Eats: Recipes
Sara Kate Gillingham-Ryan's White Lasagna with Mushrooms and Prosciutto
Short of calling for pizza delivery, there is no easier way to feed a crowd than with a really great baked pasta. The glorious thing about a bubbling tray of baked pasta is that it's a meal unto itself. Unlike say, a roast, there's no need to fret about potatoes and vegetables; all you're really going to need is a salad and some crusty bread.
So now that we've uncovered the pasta secret to stress-free entertaining, the question is which baked pasta to make. We're loving this White Lasagna with Mushrooms and Prosciutto from Sara Kate Gillingham-Ryan's Good Food to Share. Loaded with creamy fontina béchamel, caramelized leeks, and salty bits of prosciutto, this lasagna has more than enough richness to make any get-together feel like a special occasion. But when it comes to baking it, the process is hardly involved—just a bit of stirring, chopping, and layering, and 45 minutes later you're looking at a glorious tray of lasagna that needs nothing more than a simple salad and a few loaves of bread to make for a great centerpiece to any wintry dinner party.
As always with our Cook the Book feature, we have five (5) copies of Good Food to Share to give away this week.