This is something I definitely need to try.  I must have some kind of penchant towards ordinarily-red-but-adapted-to-be-white Italian foods – white pizza, alfredo/pesto pastas, cannolis (okay that’s always been white).  In fact, I think I usually prefer the white version over their red counterparts (please don’t hurt me, Italian readers).

Anyways, I saw this via Twitter from Adam (@amateurgourmet) who authors The Amateur Gourmet, one of the many food blogs I’m constantly perusing through.  As he is an ex-Atlantan, I subconsciously instill more faith in his food-brain and tastebuds.  Besides, if you peruse deep enough, you’ll see that he manages to bang out some serious stuff out of a not-so-big New York apartment kitchen.  That alone is quite impressive.

So here’s the recipe (after the jump), shamelessly stolen off his site.  The whole vegetarian thing sets off some serious red flags, but I’m sure a little pork shoulder or roast chicken should fix it right up.  I really like how it’s been borrowed and tweaked via a variety of sources.  Crowd-sourced recipes are great!  (By the way, consider this to be my official claim of ownership and inventorship of the phrase “crowd-sourced recipes” and all its punctuational and capitalization varietals.)

From http://www.amateurgourmet.com/2010/04/white_lasagna.html:

“The Best” (Vegetarian) Lasagna
by Morgan Tingley
via several friends, with breadcrumbs borrowed from Suzanne Goin
Serves 8-12

2 large onions, thinly sliced
4 sprigs of thyme
6 medium zucchini, sliced evenly into 1/3” rounds
3 plum tomatoes, sliced very thinly (less then 5 mm)
Lasagna noodles for 3 layers (no-bake or parboiled, up to you)
1/4 cup basil pesto (fresh or purchased)
1 pound ricotta cheese
1/2 cup grated Parmesan cheese
zest of 1 lemon
1/8 c + 1 T chopped parsley
8 oz shredded mozzarella
1 cup fresh breadcrumbs
1 T Dijon mustard
8 T olive oil
3 T butter
Optional: Greens from 1/4 pound ramps

1. Add 2 T olive oil and 1 T butter to a large skillet and heat on low until butter is melted. Add onions and leaves from 2 sprigs of thyme. Sauté over low heat about 1 hour until onions are caramelized. If not sweet to taste after 1 hour, increase the heat to medium till onions are browned.
2. Preheat oven to 300 °F. In a large bowl, toss zucchini slices with 4 T oil, and salt to taste. Arrange rounds on 2 baking sheets and bake 40 minutes until tender and slightly desiccated. Increase temperature to 400 and bake 10 minutes more until tops are browned.
3. In a medium bowl, mix ricotta with shredded parmesan, lemon zest, 1/8 c. parsley, and salt and black pepper to taste.
4. In a small pan, melt 2 T butter over medium heat until foamed. Add in leaves from remaining 2 sprigs of thyme, 1 T Dijon mustard, and 1 T finely chopped parsley. Remove from heat and whisk vigorously. Add in breadcrumbs, toss to combine, and set aside.
5. With all materials prepared, assemble the lasagna layers in a 9 x 13” baking dish, in the following order, remembering to lightly season between layers:
a. 1/3 of onions
b. 1/3 of zucchini
c. 1/3 of tomato slices
d. 1 whole layer of prepared pasta
e. evenly brush pesto over pasta in a very thin layer (use 1/3rd or less)
f. 1/3rd of ricotta mixture, spread evenly to edges of pan
g. If using, evenly cover ricotta mixture with 1 layer of ramp greens
h. 1/3rd of shredded mozzarella
6. Repeat to create 3 full layers, using up most of your ingredients (you may have some leftover, just eat it all in a sandwich). Over the top, sprinkle the breadcrumb mixture. Cover lasagna in aluminum foil and refrigerate overnight.
7. Preheat oven to 350 °F. Take lasagna out of refrigerator and place directly in the oven. Bake covered for 20 minutes, then remove foil and bake an additional 40 minutes till bubbly.