White Lasagna Recipe

White Lasagna Recipe

A creamy twist on traditional lasagna — no tomato sauce here! This version uses a rich béchamel, melted mozzarella, provolone, and a beef–mushroom–broccoli filling layered between fresh lasagna sheets for a cheesy, hearty dish.’

Prep & Cook Time

• Prep Time: 10 minutes

• Cook Time: 45 minutes

• Total Time: 55 minutes

• Servings: 1 Tray

Equipment

• Pyrex Baking Dish (11 x 7.5 x 3 inches / 28 x 19 x 7.6 cm)

• Knife

• Chopping board

• Small pot

• Large pan

• Wooden spoon

• Strainer

• Deep small pot

• Whisk

• Foil

• Flat spatula

Ingredients

For the Lasagna:

• ½ onion, chopped

• 1 broccoli

• A fresh bunch of basil

• A fresh bunch of parsley, chopped

• 500 g (17.6 oz) fresh lasagna sheets

• 500 g (17.6 oz) ground beef

• 200 g (7 oz) mushrooms, sliced

• 200 g (7 oz) provolone cheese, diced

• 200 g (7 oz) mozzarella cheese, diced

• Pecorino Romano or Parmesan cheese, grated

• 50 g (1.75 oz) butter

• ½ cup red or white wine

• Extra Virgin Olive Oil (EVOO)

• Salt & pepper

For the Béchamel Sauce:

• 50 g (1.75 oz) butter

• 2 cups (500 ml) full cream milk

• 50 g (1.75 oz) all-purpose flour

• Pinch of nutmeg

Instructions

1. Make the Filling

1. Break broccoli into florets and chop the stem into small pieces.

2. Boil salted water and cook broccoli for about 7 minutes, until tender.

3. In a large pan, heat EVOO and a splash of water over medium-high heat. Add onion and sauté for 5 minutes.

4. Add a splash of wine, then mushrooms, butter, and parsley. Stir.

5. Add ground beef, breaking it up with a spoon, and mix well.

6. Season with salt and pepper, add the remaining wine, and cook until liquid evaporates.

7. Drain broccoli, add to the pan, and lightly mash to blend. Add torn basil leaves, mix, and remove from heat.

2. Make the Béchamel Sauce

1. Melt butter in a small pot over medium-low heat.

2. Add flour and stir until combined.

3. Gradually add milk while whisking constantly to avoid lumps.

4. Continue whisking until the sauce thickens and turns silky smooth.

5. Add a pinch of nutmeg, stir, and remove from heat.

3. Assemble the White Lasagna

1. Spread a thin layer of béchamel in the baking dish.

2. Add a spoonful of filling, then cover with a lasagna sheet and press gently.

3. Spread more béchamel, filling, and cheeses (provolone, mozzarella, pecorino).

4. Repeat for multiple layers, pressing each layer lightly.

5. Save enough béchamel for the top.

6. Finish with a top layer of pasta, cover with remaining sauce, and sprinkle more cheese.

7. Cover with foil (avoid touching the sauce) and bake at 180°C / 356°F for 20 minutes.

8. Remove foil, add final cheese topping, and bake 10 more minutes until golden and bubbly.

Vincenzo’s Tips

• Size Matters: Use a baking tray around 11 inches; increase ingredients if larger.

• Don’t Waste Stems: Chop and cook broccoli stems — they add texture and nutrients.

• Mind the Heat: Cook beef on medium-high but don’t let it burn.

• No Wine? Substitute with water, though wine deepens flavor.

• Perfect Béchamel: Add milk gradually and stir often to prevent lumps.

• No Gaps Allowed: Cut pasta sheets to fill every corner.

• Press Before You Pour: Compact layers slightly before topping with sauce.

To Serve

Let the lasagna rest for 20 minutes after baking to set.
Run a knife around the edges, slice, and lift with a flat spatula.
Finish with a generous sprinkle of Pecorino or Parmesan cheese before serving.