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:

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