White Lasagne With Parmigiano Besciamella Lasagne In Bianco Recipes

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WHITE LASAGNE WITH PARMIGIANO BESCIAMELLA (LASAGNE IN BIANCO )



White Lasagne with Parmigiano Besciamella (Lasagne in Bianco ) image

Provided by Ursula Ferrigno

Categories     Bake     Kid-Friendly     Dinner     Parmesan     Fall     Spring     Winter     Potluck     Gourmet     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 6 servings

Number Of Ingredients 11

3/4 cup minced shallots (about 6)
8 tablespoons unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon grated nutmeg
3 3/4 cups whole milk
1 cup rich chicken stock or reduced-sodium chicken broth
2 large eggs, lightly beaten
1/2 cup dry Marsala
1/2 teaspoon fine sea salt
1/4 pound grated Parmigiano-Reggiano (1 cup), divided
12 (7- by 3-inch) no-boil egg lasagne sheets

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Cook shallots in butter in a heavy medium saucepan over medium heat, stirring occasionally, until tender, about 4 minutes. Add flour and cook over low heat, stirring with a wooden spoon, 3 minutes. Add nutmeg, then slowly whisk in milk and stock. Bring to a boil, whisking, then simmer, stirring occasionally, just until sauce lightly coats back of spoon, about 1 minute. Remove from heat and cool to warm, stirring occasionally. Stir in eggs, Marsala, sea salt, 1/2 teaspoon pepper, and 1/2 cup cheese.
  • Spread about 1 1/4 cups sauce over bottom of an 11- by 8-inch baking dish. Cover with a layer of 3 lasagne sheets. Repeat layering 3 more times, then top with remaining sauce and remaining 1/2 cup cheese. Bake, uncovered, until browned, 45 to 55 minutes.

WHITE LASAGNE WITH PARMIGIANO BESCIAMELLA (LASAGNE IN BIANCO )



White Lasagne With Parmigiano Besciamella (Lasagne in Bianco ) image

Make and share this White Lasagne With Parmigiano Besciamella (Lasagne in Bianco ) recipe from Food.com.

Provided by MsKittyKat

Categories     Cheese

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 11

3/4 cup minced shallot (about 6)
1/2 cup unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon grated nutmeg
3 3/4 cups whole milk
1 cup rich chicken broth or 1 cup reduced-sodium chicken broth
2 large eggs, lightly beaten
1/2 cup dry marsala
1/2 teaspoon fine sea salt
1/4 lb grated parmigiano-reggiano cheese, divided (1 cup)
12 no-boil egg lasagna sheets

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Cook shallots in butter in a heavy medium saucepan over medium heat, stirring occasionally, until tender, about 4 minutes.
  • Add flour and cook over low heat, stirring with a wooden spoon, 3 minutes. Add nutmeg, then slowly whisk in milk and stock.
  • Bring to a boil, whisking, then simmer, stirring occasionally, just until sauce lightly coats back of spoon, about 1 minute.
  • Remove from heat and cool to warm, stirring occasionally.
  • Stir in eggs, Marsala, sea salt, 1/2 teaspoon pepper, and 1/2 cup cheese.
  • Spread about 1 1/4 cups sauce over bottom of an 11- by 8-inch baking dish.
  • Cover with a layer of 3 lasagne sheets. Repeat layering 3 more times, then top with remaining sauce and remaining 1/2 cup cheese.
  • Bake, uncovered, until browned, 45 to 55 minutes.
  • Cooks' note: Sauce can be made 1 day ahead and chilled, covered (once cool).

Nutrition Facts : Calories 416.5, Fat 27.8, SaturatedFat 16.6, Cholesterol 131.5, Sodium 912, Carbohydrate 20.4, Fiber 0.3, Sugar 8.5, Protein 17.8

LASAGNA ALLA BESCIAMELLA



Lasagna alla Besciamella image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 21

3 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
2 cloves garlic, pushed through a press
1 pound ground beef
2 links sweet Italian sausage, casings removed
2 links hot Italian sausage, casings removed
2 teaspoons kosher salt
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon dried oregano
Freshly ground black pepper
Three 26.5-ounce boxes strained tomatoes, such as Pomi
1 cup dry red wine
3 cups whole milk
1 stick (8 tablespoons) unsalted butter
1/2 cup all-purpose flour
1/8 teaspoon ground nutmeg
Kosher salt and freshly ground white pepper
1 pound no-cook lasagna noodles, such as Barilla
2 1/4 cups finely grated Parmigiano-Reggiano cheese
One 8-ounce package part-skim low-moisture shredded mozzarella

Steps:

  • To make the meat ragu: Heat the oil in a Dutch oven over medium-low heat. Add the onion and garlic and saute until soft and fragrant, about 8 minutes. Add the ground beef, sausage, salt, basil, Italian seasoning, oregano and pepper to taste and increase the heat to high. Cook, breaking up the meat with a wooden spoon, until browned all over. Add the tomatoes. Pour some of the wine into the empty tomato boxes to rinse out the last bits of tomatoes and add to the pot, along with the remaining wine. Bring the mixture to a boil. Reduce the heat and simmer, partially covered, until the sauce thickens and the flavors come together, about 1 hour. Add a healthy amount of black pepper.
  • To make the besciamella: Heat the milk in a small saucepan over medium heat until just simmering, then turn off the heat. Meanwhile, melt the butter in a medium heavy-bottomed saucepan over medium-high heat. Add the flour to the butter and cook, whisking constantly, until the mixture thickens and then loosens again, about 2 minutes. Add the hot milk, whisking constantly. Bring to a boil. Add the nutmeg and salt and pepper to taste. Reduce the heat to low and continue to cook, whisking almost constantly, for 2 minutes. Remove from the heat and use immediately.
  • To make the lasagna: Preheat the oven to 350 degrees F.
  • Spread an even layer of the meat ragu over the bottom of a 9-by-13-inch baking dish. Arrange 3 lasagna noodles over the sauce lengthwise across the short side of the pan. Avoid overlapping or allowing them to touch the sides of the pan because they will expand as they cook. Press down slightly to let the sauce spread around them. Cover with one-quarter of the besciamella and sprinkle with one-third of the Parmigiano-Reggiano. Add another layer of ragu. Add 3 more noodles, arranging them in the opposite direction from the first layer and breaking 1 of the noodles in half if necessary to fit. Add one-quarter of the besciamella and half of the mozzarella. Make a third layer of ragu, noodles (alternating directions again), besciamella and one-third of the Parmigiano-Reggiano. Add another layer of ragu, then the remaining mozzarella, noodles (alternating the noodles again), besciamella and ragu.
  • Cover the pan with foil and bake until heated through, about 35 minutes. Remove the foil and continue baking until the top is brown and bubbling, about 20 minutes more. During the last 10 minutes of baking, scatter the remaining Parmigiano-Reggiano all over. Let the lasagna stand for 10 minutes before serving.

WHITE LASAGNE



White Lasagne image

This recipe uses chicken instead of the beef and alfredo sauce instead of the typical red sauce. The cheese lover that I am created this recipe for a pot luck. It was a hit, and has been ever since! I have never seen or tasted a recipe like it, and I have been told it is restaurant quality.

Provided by Kate DeMello

Categories     One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 (12 ounce) package lasagna noodles
2 (16 ounce) jars of pre-made alfredo sauce
1 lb ricotta cheese
8 ounces mozzarella cheese
2 bell peppers
1/2 lb boneless chicken
5 garlic cloves (pressed or finely chopped)
salt
pepper
italian seasoning
parmesan cheese

Steps:

  • Spray non-stick cooking spray on pan.
  • Cut chicken into small chunks and fry with 3 cloves of garlic, finely chopped.
  • Season to taste with salt and pepper.
  • Cook lasagne as directed on package.
  • Cut peppers into small pieces.
  • Mix together in a medium mixing bowl Ricotta, mozzarella, peppers, remaining 2 cloves of garlic, and Italian seasoning to taste.
  • Preheat oven to 350°F.
  • Layer lasagne pan with sauce, pasta, ricotta mixture, and chicken.
  • Top with a layer of pasta, sauce and Parmesan cheese.
  • Bake for 40-50 minutes.
  • Let lasagne settle for a few minutes before serving.

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Top Asked Questions

How do you make white lasagna sauce?
Then use lasagna egg noodles, béchamel sauce, Parmigiano Reggiano cheese and minced beef with pork to make a white version of the meat sauce. How? Chop celery, carrots and onion and let them sauté together in a pan with oil and butter. Once this soffritto is ready, add the minced meat and once browned, add some white wine and let it evaporate.
What can I use to make another version of white lasagna?
To make another version of white lasagna, use other types of meat! Capon, duck, veal and rabbit are perfect for a white meat sauce without tomato. What better way to make a white sauce for lasagna than with fish?
How long to cook white lasagna?
Once the meat sauce is ready, proceed to assemble the lasagna with a layer of pasta followed by a layer of béchamel sauce, one layer of meat and one layer of grated Parmigiano Reggiano. The lasagna will then be baked in the oven at 400°F (200°C) for 40 minutes. To make another version of white lasagna, use other types of meat!
What is a lasagna?
When we say ‘ lasagna ,’ you probably start thinking immediately about enjoying a leisurely Sunday lunch amongst friends or family – atleast that’s what we Italians associate with such a delicious comfort food dish!

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