Name: Asiago Lasagna
Yield: Serves 8
Ingredients: 1½ teaspoons kosher salt; ½ teaspoon freshly ground white pepper; ¼ cup (35 g) finely grated white onion; ½ teaspoon dried oregano, or 1 teaspoon fresh; ¼ cup (25 g) grated Asiago or Parmesan; ½ teaspoon ground cumin; 2 cups (240 g) shredded mozzarella (do not use buffalo mozzarella); 1 recipe Homemade Egg Pasta, cut into lasagna noodles, or 1 pound (455 g) store-bought gluten-free lasagna noodles like Tinkyáda; 4 tablespoons (½ stick/56 g) butter; 12 ounces (340 g) ground veal or lean beef; 1 teaspoon chopped fresh thyme; 2 tablespoons olive oil or any neutral-flavored vegetable oil; ½ teaspoon kosher salt, plus more as needed; 2½ cups (600 ml) milk; ¼ teaspoon freshly grated nutmeg; 2 cups (200 g) grated Asiago or Parmesan

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Everyday Art of Gluten-Free

By Karen Morgan

Published 2014

About

If you aren’t in the mood for the richness of this red-and-white lasagna made with an Asiago-laced white sauce, substitute the béchamel with cheese ravioli filling for a more Spartan alternative.

The thirty-minute resting time is crucial, as it allows the lasagna to set while simultaneously sparing diners a second-degree burn to the roof of the mouth. Probably the most famous of all hot casseroles, this lasagna keeps very well in the fridge, covere