This creamy and comforting white lasagna is a delicious alternative to the traditional red sauce version. It features layers of pasta, a rich béchamel sauce, ricotta cheese, and your choice of vegetables or meat.
Ingredients:
- For the Béchamel Sauce:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- Pinch of nutmeg
- For the Filling:
- 1 pound lasagna noodles (no-boil or regular), cooked al dente
- 15 ounces ricotta cheese
- 1 cup grated Parmesan cheese
- 1/2 cup grated mozzarella cheese
- 1 large egg, lightly beaten
- 1/2 cup chopped fresh parsley
- 1 pound cooked vegetables (spinach, mushrooms, zucchini, etc.) or cooked meat (Italian sausage, ground beef, chicken)
- Salt and pepper to taste
Instructions:
- Prepare the Béchamel Sauce:
- Melt butter in a large saucepan over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, until golden.
- Gradually whisk in the milk, salt, white pepper, and nutmeg.
- Bring to a simmer and cook, stirring constantly, until the sauce thickens, about 5-7 minutes.
- Remove from heat and set aside.
- Prepare the Ricotta Mixture:
- In a medium bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, 1/4 cup mozzarella cheese, egg, and parsley.
- Season with salt and pepper to taste.
- Cook Vegetables or Meat (if using):
- If using vegetables, sauté them until tender.
- If using meat, cook it until browned and drain any excess grease.
- Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish.
- Spread a thin layer of béchamel sauce on the bottom of the dish.
- Layer lasagna noodles over the sauce.
- Spread half of the ricotta mixture over the noodles.
- Layer half of the cooked vegetables or meat (if using) over the ricotta.
- Drizzle with about 1/3 of the remaining béchamel sauce.
- Repeat layers: noodles, remaining ricotta mixture, remaining vegetables or meat (if using), and 1/3 of the béchamel sauce.
- Top with a final layer of noodles and the remaining béchamel sauce.
- Sprinkle with the remaining Parmesan and mozzarella cheese.
- Bake:
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for another 20-25 minutes, or until the cheese is melted and golden brown and the lasagna is bubbly.
- Rest and Serve:
- Let the lasagna rest for 10-15 minutes before slicing and serving.
Tips and Variations:
- Vegetable Variations: Use a variety of vegetables like spinach, mushrooms, zucchini, bell peppers, or artichoke hearts.
- Meat Variations: Use Italian sausage, ground beef, chicken, or a combination.
- Cheese Variations: Use different cheeses like fontina, provolone, or Gruyere.
- Herbs: Add other fresh herbs like basil, oregano, or thyme to the ricotta mixture or béchamel sauce.
- Make-Ahead: You can assemble the lasagna ahead of time and refrigerate it for up to 24 hours before baking.
- Freezing: You can freeze the assembled lasagna before baking. Thaw overnight in the refrigerator before baking.
Enjoy your creamy and delicious White Lasagna!