White Lasagne with Parmigiano Besciamella Lasagne in Bianco
Indulge in the creamy decadence of White Lasagne with Parmigiano Besciamella, also known as Lasagne in Bianco. This elegant Italian comfort food swaps the traditional tomato-based sauce for a luxuriously silky besciamella made with rich Parmigiano-Reggiano, complemented by tender layers of sautéed ground meat, earthy mushrooms, and gooey mozzarella cheese. Each bite reveals layers of perfectly seasoned filling nestled between delicate lasagne sheets, making it a sophisticated twist on a classic favorite. Whether you’re hosting a dinner party or indulging in a cozy night at home, this golden, bubbly masterpiece is sure to impress with its velvety texture and irresistible flavor. Enjoy the perfect balance of creamy, savory, and cheesy goodness in every slice. Perfect for lovers of white sauce pasta or anyone seeking a crowd-pleasing dish that's both comforting and refined.
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Recipe Information
Ingredients
- 12 sheets Lasagne sheets (fresh or dried)
- 500 grams Ground beef or pork
- 250 grams Mushrooms (button or cremini), diced
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 3 tablespoons Olive oil
- 50 grams Butter
- 50 grams All-purpose flour
- 750 milliliters Milk
- 150 grams Parmigiano-Reggiano, grated
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Nutmeg (optional)
- 200 grams Mozzarella cheese, shredded
Instructions
1. Preheat your oven to 180°C (350°F).
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
3. Add the ground meat to the skillet. Cook until browned and fully cooked, breaking up the meat with a spatula. Season with a pinch of salt and black pepper.
4. In the same skillet, heat 1 tablespoon of olive oil and sauté the diced mushrooms until golden and tender. Combine the mushrooms with the cooked meat, then set aside.
5. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux.
6. Gradually add the milk to the roux, whisking continuously to avoid lumps. Cook until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
7. Remove the saucepan from heat and stir in the grated Parmigiano-Reggiano, nutmeg (if using), 1 teaspoon of salt, and 1 teaspoon of black pepper. This is your besciamella sauce.
8. If using dried lasagne sheets, cook them in boiling salted water for 5 minutes, then drain and pat dry. Skip this step if using fresh pasta sheets.
9. To assemble the lasagne, spread a thin layer of besciamella sauce on the bottom of a greased 9x13-inch baking dish.
10. Place a layer of lasagne sheets over the sauce. Spread a portion of the meat-and-mushroom mixture over the pasta, followed by a layer of besciamella sauce and a sprinkle of shredded mozzarella.
11. Repeat the layering process until all ingredients are used, finishing with a layer of besciamella on top. Sprinkle the remaining shredded mozzarella and extra Parmigiano-Reggiano over the final layer.
12. Cover the lasagne with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
13. Let the lasagne rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
6164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.3 g | 382% | |
| Saturated Fat | 134.4 g | 672% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 6919 mg | 301% | |
| Total Carbohydrate | 562.2 g | 204% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 69.7 g | ||
| Protein | 297.8 g | 596% | |
| Vitamin D | 9.3 mcg | 47% | |
| Calcium | 4333 mg | 333% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 4841 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
