WHITE LASAGNA (LASAGNA BECHAMEL)
White lasagna can be made using a wide variety of fillings. This version uses bacon, leeks and spinach. No-boil lasagna noodles make assembling this lasagna a breeze. They tend to be thinner than regular dried lasagna noodles and therefore seem more like fresh homemade pasta in the final dish.
Provided by Heidi Hoerman
Time 1h30m
Number Of Ingredients 22
Steps:
- 1. Heat the olive oil in a large skillet. Saute the sliced mushrooms and leeks until limp. Remove from the vegetables from the skillet and set aside.
- 2. Cut the bacon slices into small pieces by slicing crosswise at 1/4 inch intervals. In the still warm skillet, cook the bacon slowly, over medium low heat. Allow much of the fat to render out of the bacon as you prepare the rest of the ingredients. Do not cook too fast or the bacon will become hard. Remove the bacon pieces from the fat and drain on paper towels.
- 3. In a medium saucepan over medium heat, melt the butter. Add the flour and whisk to remove all lumps. Allow the flour to cook in the butter for about 3 minutes, whisking occasionally. Add the milk. Bring slowly to a simmer, stirring occasionally. Do not use too high a heat or the sauce will scorch. Season with the salt, pepper, and nutmeg. When the sauce is thickened to the consistency of heavy cream, remove from the heat.
- 4. In a large bowl, stir together the ricotta, spinach, eggs and pesto sauce.
- 5. In a rectangular glass baking dish, do the following layers (from bottom to top): -thin layer of sauce (bottom) -layer of noodles -optionally, another thin layer of sauce -optionally, another layer of noodles (at this point you should have used only 1/3 of the sauce) -the ricotta-spinach mixture -layer of noodles -layer of sauce -the leek and mushroom layer -the bacon (or other meat, poultry or fish) -layer of noodles -the remaining sauce -the shredded mozzarella -the grated parmesan (top)
- 6. Bake uncovered in a 350F oven for 1 hour or until the noodles are soft and the top is golden brown. The lasagna is best if covered with foil kept in the oven (turned off)for another 30 minutes before serving.
NO WHITE-SAUCE LASAGNA/LASAGNE
When it comes to making white-sauce I am a failure. I came up with this recipe out of a dire need to make a truly scrummy lasagne without using white sauce. It does take some time to make the meat sauce but it is worth it! Serve with garlic bread and salad - yummy! I live in the Netherlands where there is a minced meat mixture called 'half-om-half' which includes pork and beef. I usually use this rather than just beef but have no idea what the proportions of each are in it. If you mix it yourself please post your proportions so I can try it too!
Provided by dimensionally trans
Categories Meat
Time 2h30m
Yield 2-4 serving(s)
Number Of Ingredients 19
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).
Nutrition Facts : Calories 1060.7, Fat 73.3, SaturatedFat 37.5, Cholesterol 266.6, Sodium 1164.3, Carbohydrate 30.6, Fiber 4.8, Sugar 15.1, Protein 58.4
LASAGNA WITH WHITE SAUCE
I'm an old-fashioned country cook and I love preparing simple recipes like this lasagna. White sauce, tomatoes and beef are kitchen staples I normally keep on hand, so it's simple to make this dish on weeknights. -Angie Price, Bradford, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, tomato paste, bouillon and seasonings. Cover and cook over medium-low heat 20 minutes, stirring occasionally. , Meanwhile, melt butter in a large saucepan; stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat and stir in half the cheese; set aside. , Pour half the meat sauce into an ungreased 13x9-in. baking dish. Layer with half the lasagna noodles and remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. , Cover and bake at 400° until bubbly and noodles are tender, 40 minutes. If desired, uncover and broil 5-6 inches from heat until lightly browned, about 2 minutes. Sprinkle with parsley as desired.
Nutrition Facts : Calories 232 calories, Fat 10g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 639mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 14g protein.
WHITE SAUCE LASAGNA (LASAGNA BIANCA)
A lasagna made with peas, mushrooms and italian sausage in a white sauce instead of a typical tomato sauce. This recipe was first introduced to me by my Italian sister in law. It might take a bit of extra time to make (maybe a few extra pans) but believe me it is well worth the effort! http://anitalianinmykitchen.com/2014/01/27/white-sauce-lasagna-lasagna-bianca/
Provided by rosemolloy59
Categories European
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a small pot of boiling water add peas and cook until tender about 10 minutes, cook sausage in a small frying pan adding a 1/4 cup of water, cook until browned and cooked thoroughly and water has evaporated (watch that it doesn't burn), in a medium frying pan add 2 tablespoons of olive oil, add mushrooms, 1/4 teaspoon of oregano, 1/4 teaspoon of parsley ,1/4 teaspoon of salt and 1/4 cup of water, cook on medium heat until tender and water has evaporated, stirring occasionally , watch that they don't burn. When done, add the drained peas, italian sausage to the mushrooms and combine well. In a large pot melt butter over medium heat, blend in flour and salt, gradually stir in milk , cook and stir over medium heat until mixture begins to bubble and thicken, remove from heat. In a medium baking pan (I used a 12x10) spread a ladle (using a 1/2 cup ladle) of sauce on the bottom of the pan (keeps the noodles from sticking) then doing 4 layers , place lasagna noodles (or strips) on top (I used 4 for every level, 1 noodle break in half length wise to fit the pan if need be), add 1 1/2 to 2 ladles of sauce (spread so that it covers the noodles), 1/4 of the mixture spread on top, 1/4 of the chopped mozzarella, and a 1/4 of the grated parmesan cheese for 4 layers. Bake in 350° degree oven for approximately 20-25 minutes. Let sit for 5 minutes before cutting . Enjoy!
- *the new oven ready lasagne (no boiling needed) is a perfect alternative. I'm sure you can find it in the pasta section of your supermarket.
Nutrition Facts : Calories 584.4, Fat 31.6, SaturatedFat 15.2, Cholesterol 78.3, Sodium 1034.5, Carbohydrate 46.5, Fiber 3.1, Sugar 3.8, Protein 28.3
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