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Black Garlic Lasagna

A modern twist on classic white lasagna, built on a rich bechamel infused with sweet, umami-packed black garlic instead of raw garlic.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups whole milk, warmed
  • 8-10 black garlic cloves, mashed into a paste
  • 1/2 cup Parmesan, grated
  • 1/4 tsp ground nutmeg
  • salt and black pepper, to taste
  • 12 no-boil lasagna sheets
  • 2 cups whole-milk ricotta
  • 1 large egg
  • 3 cups mozzarella, shredded
  • 1 cup Parmesan, grated, divided
  • 2 cups sauteed mushrooms or wilted greens (optional)
  • 1 tbsp olive oil
  • fresh thyme or parsley, for finishing

Equipment

  • saucepan
  • whisk
  • mixing bowl
  • large skillet
  • 9x13-inch baking dish
  • aluminum foil
  • measuring cups and spoons

Method
 

  1. Melt the butter in a saucepan over medium heat and whisk in the flour. Cook 1 minute until lightly toasted.
  2. Slowly whisk in the warm milk until smooth, then simmer, stirring often, until thickened enough to coat the back of a spoon.
  3. Whisk in the mashed black garlic and Parmesan until fully dissolved. Season with nutmeg, salt, and pepper.
  4. Preheat the oven to 375°F (190°C).
  5. Stir the ricotta and egg together until smooth.
  6. If using, saute the mushrooms or greens in olive oil until any moisture has cooked off; season lightly.
  7. Spread a thin layer of black garlic bechamel in a 9x13-inch baking dish.
  8. Layer noodles, ricotta mixture, mushrooms or greens, mozzarella, and more bechamel; repeat until ingredients are used, finishing with bechamel, mozzarella, and remaining Parmesan on top.
  9. Cover with foil and bake 25 minutes.
  10. Uncover and bake another 20-25 minutes until bubbling and golden.
  11. Let rest 10-15 minutes before slicing.

Notes

Mash the black garlic smooth for even flavor. Balance its sweetness with a squeeze of lemon in the ricotta or a sharper cheese like Pecorino. Store leftovers covered in the fridge for up to 4 days.