White Lasagna


We had a few family and friends over for dinner last night and I wasn’t sure what to serve for dinner! What can feed a small crowd and still be easy to prep ahead of time so I’ll be able to spend time chatting instead of cooking? Lasagna…of course! The go-to crowd-pleaser. This delicious lasagna is made with a white sauce instead of red and is warm and scrumptious….Enjoy!

White Lasagna
1 lb. box no-cook lasagna noodles
1 1/2 lbs ground beef, pork, veal mix
1 onion, minced
2 garlic cloves, minced
1 tsp. salt
¼ tsp. pepper
1 tsp. basil
1 tsp. oregano
1 T. dried parsley
½ c. white wine
15 oz. ricotta cheese
16 oz. mozzarella cheese, shredded & separated
¾ c. parmesan cheese
2 eggs, slightly beaten

White Sauce:
3 T. butter
3 T. flour
1 tsp. salt
dash pepper
dash nutmeg
2½ c. milk

In a large sauté pan over medium high heat, sauté the meat, onion & garlic until brown. Add seasonings and wine. Simmer until wine evaporates. In a large bowl, combine ricotta and half the mozzarella cheese & eggs. In a medium saucepan, over medium-low heat, melt butter. Stir in flour, salt, pepper & nutmeg. Add milk. Stir with a wire whisk until thickened. Lower heat. In a 13” x 9” casserole dish, scoop a small amount of meat and sauce on bottom. Layer noodles; add half of the cheese and meat mixtures & some of the sauce. Repeat. Top with noodles and almost all of sauce. Add a few more noodles across the top, spread the last of the sauce and the remaining mozzarella cheese on top if desired. Cover with tin foil. Bake 35 min at 350 F. Remove foil and bake until cheese becomes golden and bubbles. Let stand a few minutes before serving for easier slicing. I find that if I add double the white sauce the lasagna is less dry and still delicious. I was inspired by my mother in law, Rosario M. de Blotta, to create this delicious recipe.



White Lasagna

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