Lasagne Bianche

How to Make Lasagne Bianche

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1. Heat the oven to 190°C / 375°F. Melt the butter, stir in the flour for 1 minute, then whisk in the milk a little at a time. Simmer for 8 minutes with the nutmeg and salt.

   Mark done Start 1 min timer

2. While the sauce simmers, fry the mushrooms in the oil in a dry wide pan for 8 minutes. Add the ham.

   Mark done Start 8 min timer

3. Spread a layer of sauce in a baking dish. Add a layer of pasta, then mushrooms and ham, sauce and Parmesan. Repeat to make 4 layers.

   Mark done

4. Finish with sauce and the remaining Parmesan and bake for 45 minutes until golden and bubbling.

   Mark done Start 45 min timer

5. Rest for 10 minutes before cutting.

   Mark done Start 10 min timer

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Notes for Getting It Right

• Keep the béchamel slightly loose.
• Cover the pasta sheets completely with sauce.
• Rest the lasagne before cutting.

What to Serve with Lasagne Bianche

• Green salad
• Dry white wine
• Garlic bread

Sides from the same cuisine on this site: Ciabatta, Citrus Fennel Salad, Fave e Cicoria.

Leftovers and Storage

Keeps for 3 days in the fridge. Freeze for 2 months.

Lasagne Bianche Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.