Once you try this white lasagna, you may never go back to your traditional tomato-based recipe. From thepioneerwoman.com.
Three-Cheese Mushroom and Kale Skillet Lasagna
Ingredients:
1 1/2 tsp. kosher salt, plus more for the ravioli (if tolerated)
1 20-ounce package cheese ravioli (without problem ingredients)
5 Tbsp. salted butter
8 oz. white mushrooms, sliced
Black pepper, to taste (if tolerated)
2 garlic cloves, thinly sliced
3 Tbsp. all-purpose flour
2 cups plus 2 tablespoons whole milk
2 cups grated fontina cheese (the best substitutes for fontina cheese are Gruyère, Gouda, and Provolone. These options match its rich, nutty taste and smooth melting quality)
3 cups curly kale, leaves thinly sliced
1 cup ricotta cheese
*Or use what you have on hand like artichoke hearts, fresh baby spinach and mozzarella, etc.
Directions:
1. Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package directions. Drain and set aside.
2. Preheat the broiler. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until softened, 5 to 6 minutes. Add the garlic and cook until fragrant, about 1 minute. Scrape onto a plate.
3. Melt the remaining 3 tablespoons butter in the skillet over medium heat. Sprinkle in the flour and whisk until a paste forms, about 1 minute. Slowly whisk in 2 cups milk and 1 teaspoon salt until smooth. Bring to a simmer and cook, whisking frequently, until thickened, about 10 minutes. Whisk in half the fontina and cook until melted, about 1 minute. Stir in the kale and cook, stirring frequently, until wilted, about 1 minute. Add the ravioli, mushrooms and garlic and stir gently to coat in the sauce.
4. Mix the ricotta with the remaining 2 tablespoons milk and dollop on top of the ravioli. Sprinkle the remaining fontina around the dollops. Place the skillet under the broiler and broil until the cheese is melted and starting to turn golden brown, 2 to 3 minutes.
