Best White Lasagne Recipes

WHITE LASAGNE WITH PARMIGIANO BESCIAMELLA (LASAGNE IN BIANCO )

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.

RED, WHITE, AND GREEN LASAGNE

Steps:

• In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté bell peppers, stirring, until crisp-tender. In a bowl stir together bell peppers and ricotta, stirring until combined well. In a vegetable steamer set over simmering water steam broccoli, covered, until crisp-tender, 3 to 5 minutes, and stir into ricotta mixture with salt and pepper to taste.
• Preheat oven to 375°F.
• Pour 1 cup tomato sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Drop about 1 1/2 cups ricotta mixture by spoonfuls onto pasta and gently spread with back of a spoon. Sprinkle 3/4 cup mozzarella and 1/3 cup Parmesan over ricotta mixture and make 2 more layers in same manner, beginning and ending with pasta. Spread remaining cup tomato sauce over pasta, making sure pasta is completely covered, and sprinkle with remaining mozzarella and Parmesan.
• Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling. Let lasagne stand 5 minutes before serving.

NO WHITE-SAUCE LASAGNA/LASAGNE

Steps:

• Heat the oil in a large frying pan.
• Add the chopped shallots and crushed garlic, heat until the shallot is soft.
• Add the minced meat, stir thoroughly.
• Add the milk to the meat, cook the meat until it is brown all over.
• Add all the tomatoes and sugar, stir well.
• Add the herbs.
• Add some of the red wine and worcestershire sauce, stir.
• Add the mushrooms (if using), stir.
• Simmer on a low heat and let the liquid reduce.
• When the liquid has reduced add more worcestershire sauce and red wine. Simmer.
• Repeat this stirring, adding liquid, simmering and reduction process for at least two hours. The meat should end up very glossy and gloopy. It almost looks like it is one large blob rather than minced meat.
• Meanwhile, mix the grated parmesan and pepper into the creme fraiche, leave aside.
• Preheat the oven to 200°C.
• When the meat is ready add a thin layer to cover the bottom of an ovenproof dish. Add lasagne sheets, then a thicker layer of meat. Repeat - I always end up with three layers of lasagne sheets.
• On the final layer of lasgne sheets spread the creme fraiche mixture.
• Cover the creme fraiche mixture with the grated cheddar.
• Bake in the oven until golden (30-45 minutes).

WHITE LASAGNE

Steps:

• Make sauce:
• In a saucepan melt butter over moderately low heat. Stir in flour and cook roux, stirring, 3 minutes. Add milk in a stream and bring mixture to a boil, whisking until thick and smooth. Add salt and pepper to taste and simmer sauce over low heat, whisking occasionally, 10 to 12 minutes, or until thickened. Transfer sauce to a bowl and cover surface with a buttered round of wax paper.
• Make filling:
• Into a small bowl crumble oregano, rosemary, marjoram, and thyme. Thinly slice mushrooms. Discard coarse stems from spinach and coarsely chop spinach. Cut chicken into 1/2-inch strips. In a large skillet melt butter over moderate heat and cook chicken, 1 1/2 teaspoons garlic, and half of herb mixture, stirring occasionally, 5 minutes, or until chicken is cooked through. Transfer chicken with a slotted spoon to a large bowl.
• Add wine to skillet and bring mixture to a boil, stirring. Add mushrooms and spinach and cook, covered, until spinach is wilted. Add remaining 1 1/2 teaspoons garlic, remaining herb mixture, Tabasco, and salt and pepper to taste and cook, uncovered, stirring occasionally, until liquid given off by mushrooms is evaporated. Transfer mushroom mixture to chicken and stir until combined well. Reserving 1 cup sauce, add remaining sauce with salt and pepper to taste to chicken mixture and stir until combined well.
• Preheat oven to 350°F. and butter a 13 x 9-inch baking dish (3-quart).
• In a bowl whisk together ricotta, egg, basil, and salt and pepper to taste. Pour 1/2 cup reserved sauce into baking dish (sauce will not cover bottom completely) and cover with 3 pasta sheets, making sure they do not touch each other. Spread half of chicken mixture over pasta sheets in dish and top with another 3 pasta sheets. Spread half of ricotta mixture over pasta and top with another 3 pasta sheets.
• Continue layering lasagne in same manner with remaining chicken mixture, pasta sheets, and ricotta mixture, ending with pasta. Spread remaining ‚ cup sauce over top and sprinkle with Parmesan. Lasagne may be made 1 day ahead and chilled, covered. Bake lasagne in middle of oven 45 minutes, or until bubbling and golden.

WHITE LASAGNE WITH PARMIGIANO BESCIAMELLA (LASAGNE IN BIANCO )

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).

RED, WHITE, AND GREEN VEGETABLE "LASAGNE"

Steps:

• Preheat the oven to 425˚F. Bring a large pot of salted water to a boil. Have ready a large bowl filled halfway with ice water.
• In a large bowl, combine the beets, thyme, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread the beet mixture on a baking sheet. Roast for 25 minutes, stirring once, or until the beets are tender.
• While the beets are roasting, remove the red stems from the reserved beet greens and discard. Blanch the leaves in the boiling water until they wilt and turn bright green, about 30 seconds. Transfer the greens to the bowl of ice water to cool. Drain the greens and squeeze them to remove any remaining moisture. Set aside.
• In a large saucepan over medium heat, melt the butter and whisk in the flour. Slowly add the milk, whisking constantly. Add the cayenne, garlic powder, 1/2 teaspoon salt, and a dash of black pepper. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat. Add the semihard and semisoft cheeses and continue whisking until the cheese is completely melted. Set aside.
• Remove the beets from the oven and set them aside. Reduce the oven heat to 375˚F. Butter a 9 × 13-inch baking dish.
• Sprinkle the bread crumbs over the bottom of the baking dish. Place half of the beets on top of the bread crumbs in one overlapping layer. Arrange half of the blue cheese in large chunks on top of the beets. Make a second layer with the remaining beets and blue cheese. Drizzle 1/4 cup of the cheese sauce on top. Sprinkle with salt and black pepper. Place the beet greens on top of the cheese sauce. Sprinkle with salt and pepper. Layer the cauliflower, 1/4 cup cheese sauce, and then the onion confit. Sprinkle with salt and pepper and top with the remaining cheese sauce, spreading it to the edges of the dish and covering any exposed confit.
• Bake, uncovered, for 40 minutes. Let the lasagne sit for at least 20 minutes before slicing and serving.
• Serve with a generous dollop of Green Bean Pesto.
• Five-Onion Confit
• Heat the oil in a large saucepan over medium heat. Add the onions, shallots, leek, garlic, vinegar, salt, pepper, and sugar and stir. Cook the onion mixture, stirring occasionally, for 45 minutes. Reduce the heat to low and continue cooking for 15 minutes, or until the onions are soft and brown and reduced to about 1 cup.

WHITE LASAGNE

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.

RED, WHITE, AND GREEN LASAGNE RECIPE | EPICURIOUS.COM

Steps:

• In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté bell peppers, stirring, until crisp-tender. In a bowl stir together bell peppers and ricotta, stirring until combined well. In a vegetable steamer set over simmering water steam broccoli, covered, until crisp-tender, 3 to 5 minutes, and stir into ricotta mixture with salt and pepper to taste.
• Preheat oven to 375°F.
• Pour 1 cup tomato sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Drop about 1 1/2 cups ricotta mixture by spoonfuls onto pasta and gently spread with back of a spoon. Sprinkle 3/4 cup mozzarella and 1/3 cup Parmesan over ricotta mixture and make 2 more layers in same manner, beginning and ending with pasta. Spread remaining cup tomato sauce over pasta, making sure pasta is completely covered, and sprinkle with remaining mozzarella and Parmesan.
• Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling. Let lasagne stand 5 minutes before serving.