Serious Eats: Recipes

Sara Kate Gillingham-Ryan's White Lasagna with Mushrooms and Prosciutto

[Photograph: Ray Kachatorian]

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.

Adapted from Good Food to Share by Sara Kate Gillingham-Ryan. Copyright © 2011. Published by Weldon Owen. Available wherever books are sold. All Rights Reserved

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