So while every year I run a marathon, I also love to experiment with healthy recipes and creating a new white lasagna has also become a tradition.  I’m currently loving this year’s version.  Why?  Because I love cheese and and this one is extra, extra cheesy!  Plus this creamy Béchamel sauce is layered with spinach, ricotta, lots of cheese, and then topped with prosciutto, another one of my favorites!  The Prosciutto gets extra crispy too as it bakes.  You can even stick it under the broiler a minute to finish it off.  YUM!

I happen to love prosciutto, but if you’re a vegetarian, you can leave the prosciutto off.  Personally I think it’s ok to eat a little ham, especially on Christmas.  When we traveled in Italy, we had some of the best and if you’re lucky, you’ll find some good stuff imported all the way from my home away from home….WISH!
CHRISTMAS CRISPY PROSCIUTTO WHITE LASAGNA 
 INGREDIENTS:
    • 8 tablespoons Coconut Ghee or Butter
    • 2 cloves garlic, minced
    • 1 tsp dried basil
    • 1 tsp dried oregano
    • 1/2 teaspoon pink Himalayan sea salt
    • 1/4 cup flour
    • 2 cups milk (I used 2%)
    • 2 cups bone broth or chicken broth
    • 1 cup fresh mozzarella balls or grated
    • 1 cup parmesan cheese, grated
    • 2 cups (16oz) whole milk ricotta
    • 2 cups shredded provolone
    • 1 large clam shell of fresh spinach
    • 1 small onion diced
    • 1 box gluten free no-boil lasagna noodles
    • 3 ounces prosciutto, torn

DIRECTIONS:

  1. Preheat the oven to 350°F. Grease a 9×13 inch pan.
  2. Melt the butter in a medium sauce pan.  Add the garlic, basil, oregano, salt, and pepper and cook 30 seconds or until fragrant.  Whisk in the flour and cook for about 1 minute.  Slowly add the milk and broth.  Bring to a boil and stir for 1 minute.  Remove from heat and stir in the mozzarella balls and 1/2 cup of parmesan cheese.  Stir until the cheese is fully melted and the sauce is smooth.  Set the cheese sauce aside.
  3. Sauté the diced onion in about 1 tablespoon of ghee or olive oil.  Add the fresh spinach and let wilt.  Set aside.
  4. In a medium bowl combine the ricotta, provolone and spinach/onion.
  5. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture and then another 1/4 of the cheese sauce. Place another 3-4 lasagna noodles on top and then top with the remaining ricotta cheese mixture and another 1/4 of the cheese sauce. Add the remaining lasagna noodles and pour the remaining cheese sauce over top. Top with a 1/2 cup of parmesan cheese. Arrange the prosciutto on top. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 20 minutes before serving.