Traditional lasagna minus the red sauce equals white lasagna. In this recipe, kangkong (water spinach) gets sandwiched between layers of lasagna noodles and creamy nutmeg-flecked béchamel. We cheat our way out of the layering step by baking the pasta as-is—any wayward noodles crisp up nicely in the oven. As a bonus, this dish freezes beautifully too. Don't be afraid to make two batches.
- 500g lasagna noodles, cooked and drained
- ½ to 1 cup reserved pasta water
- 1 tbsp olive oil
- 6 cups kangkong (water spinach)
- ½ cup butter
- ½ cup all-purpose flour
- 2 cups cream
- 1 cup water
- 2 cups mozzarella cheese + ½ cup for garnish
- 1 tsp nutmeg
- salt and pepper, to taste
Preheat oven to 400°F (200°C).
Make the béchamel sauce: In the same pan, add the butter and heat until melted. Add all of the flour and cook, whisking continuously to avoid lumps, for 3 minutes or until slightly golden.
Slowly pour the cream and water into the flour and butter mixture, stirring continuously to keep lumps from forming. Cook until simmering and thickened, about 5 more minutes.
Add 2 cups of mozzarella cheese and cooked kangkong into the pan. Stir until well mixed and the mozzarella has melted. Season heavily with nutmeg, salt, and pepper. Remove from heat and set aside.
Assemble the lasagna: Butter or oil a large baking dish. Toss the cooked lasagna sheets into the sauce until well coated. If the sauce is too thick, add reserved pasta water to loosen.
Slide the pasta mixture into the prepared dish, spreading it out into a single messy layer. Don't worry about keeping it flat.
Scatter reserved cheese on top. Bake until cheese is melted and slightly browned, about 10 minutes. To finish, bring the heat up to broil and bake for 5 minutes more. Remove lasagna from the oven and let rest 10 minutes before serving.