If you think lasagna always needs tomato sauce… think again. This white lasagna is a drool-worthy twist on the traditional classic and there’s not a drop of tomato sauce in sight. Instead, each layer is smothered in creamy béchamel, held together with melted mozzarella and provolone, and loaded with beef and mushroom filling that’s so good, you could eat it straight out of the pan. (We won’t judge, instead we’ll join you!)
💯 Follow this link to read and print the written recipe:
https://www.vincenzosplate.com/white-lasagna-recipe/
#lasagna #lasagne #pasta
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INGREDIENTS
For the Lasagna:
½ onion, chopped
1 broccoli
A fresh bunch of basil
A fresh bunch of parsley, chopped
500 g/17.6oz fresh lasagna sheets
500 g/17.6oz ground beef
200 g/ 7oz mushroom, sliced
200 g/7oz Provolone cheese, diced
200 g/7oz Mozzarella cheese, diced
Pecorino Romano/ Parmesan cheese, grated
50 g / 1.75oz butter
1/2 cup of red wine/white wine
Extra Virgin Olive Oil, EVOO
Salt & Pepper
For the Bechamel Sauce:
50 g / 1.75oz butter
2 cups/ 500ml full cream milk
50 g / 1.75oz all purpose flour
Nutmeg
METHOD
Making the lasagna filling:
1) Break the broccoli into small florets by hand, and chop the stem into small pieces.
2) Bring a small pot of water to a boil. Add salt then add the broccoli and boil for about 7 minutes, or until tender, with the lid on.
3) While the broccoli is cooking, heat a generous amount of EVOO and a splash of water in a large pan over medium-high heat. Add the chopped onion and sauté for 5 minutes or until it starts to soften, mixing often with a wooden spoon.
4) Add a splash of wine, stir, then add the sliced mushrooms, butter, and chopped parsley. Mix well, then add the ground beef, using a wooden spoon to break it up into smaller pieces and combine everything evenly as it cooks.
5) Season with salt and pepper, then once the beef starts to brown, add the rest of the wine and let it simmer until the excess liquid evaporates.
6) When the broccoli is done, drain it and add it to the pan with the beef and mushrooms. Lightly mash the broccoli into the mixture to help it blend, being careful not to squash them into a puree. Tear the basil leaves into small pieces and sprinkle them in. Turn off the heat and set the filling aside.
Making the Bechamel Sauce:
1) Place a deep, small pot over medium-low heat and add 50g of butter. Let it melt slowly, then whisk to combine.
2) Add the flour and stir until fully incorporated then begin adding the milk a small amount at a time, whisking constantly.
3) Continue adding the milk gradually and each time the mixture thickens, pour in a bit more and keep whisking. Take your time and lower the heat if it helps with the process, trying not to avoid or smooth out any lumps.
4) Once all the milk has been added and the sauce is smooth and creamy, add a pinch of nutmeg and stir to combine. Turn off the heat and give it one final whisk to keep it lump-free.
Keep reading the recipe via:
https://www.vincenzosplate.com/white-lasagna-recipe/
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to White Lasagna
0:28 Ingredients for White Lasagna
1:21 How to make White Lasagna Filling
5:31 How to make Béchamel Sauce
8:26 How to assemble White Lasagna
13:12 How to Bake White Lasagna
15:03 How to Serve White Lasagna
9:54 Time to Eat the White Lasgna E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
45 Comments
Ok this looked so good I had to eat some good cheese😅! I’ve made a vegetarian lasagna with mushrooms, zucchini, & broccoli but used a red sauce (my family is addicted to my basic red sauce; only one who got it the same as my Nonna’s😊) & it’s delish. But all that cheese & bechamel sauce, going to have to try it! TSMFS Vincenzo! Ciao, Jet 😘💚💫♻️
Hey Vincenzo, it would be great if you can review this risotto recipe sometime! https://youtu.be/hFmDdqyIxGI?si=OEjId1WzIH-I65c6 It’s in Korean but you can turn on the English subtitles. This chef is quite famous because of the Netflix show culinary class wars. Love your videos! 😊
Strictly come dancing … and bring lasagna with you 👍
If only I could make the like button a ❤ button. This looks delightful, and a wonderful mother's day dish that I could do really well. Great one, Vincenzo!!
should brush top with egg wash to get it crispy.
Wonderful Lasagna, Vincenzo. Yummy
Chef Vincenzo.when I make a béchamel sauce I like to make the flour and butter to foam a little bit before I add the cold milk little by little. No browning as you say but the smell of pastry cooking before I add the milk. Not sure if it is good for this recipe. Could you please let me know. Many thanks x
Vincenzo, what would you think if instead of beef and red wine, we were to use Italian sausage and white wine?
Can I ask what brand lasagna sheets you use
Fantastic job, my friend. It just looks so delicious!
Put parchment first then foil and nothin* will stick. That’s what I do.
I love the Olive Can, from the soldering lines it looks hand crafted.
Also great recipe!
Beautiful recipe! Bechamel may have come from France but in Spain and Cuba, we use a lot of béchamel, especially for making chicken or ham croquettes.
Vincenzo is the man! True chefs use the broccoli stalk as well as the florets. It disappoints me when people throw that part away. Great recipe, thank you for sharing!
This is very nice V-Mann
I Heard white wine and red wine are two different wine and they give different flavor each other.
Pecorini VS Parmigiano VS Grana Padano. Which one is better?
Beautiful recipe chef, I wish I could find an olive oil dispenser like the copper one you use. I am going to Italy in September do you have a shop in mind where I can find one like yours. Lasagna looks delicious.
It concerns me that Gordon Ramsay may not like the idea of white lasagna.
you lost me at broccoli and since I am allergic to mushrooms I'll be using chicken or turkey.
Vincenzo I saw ur grills out back, my question is is why not make grilling videos…????
Alright Cowboy Kent dancing because it's so good 👍👍👍👍 Lol…!!!!
Im sorry Vincenzo,this is not make me happy.
Im glad you happy and all the other people.
I wonder if you lost you way,think poor,think ingredients, think flavour.
Think healthy mama mia our woman raise stalions not,im sorry Vincenzo love you have a hundred passes but few upsets.
Bless our new pope❤.
Well, no, I haven't, but I've been perfecting my Bolognese lasagne for 5 years now so I'm certainly listening! 🫡🫡 Looks fabulous, can't wait to source some fresh pasta sheets.😊
I'm thinking chicken and asparagus white Lasagna
Just back from Sorrento fantastic holiday great place & great people and fantastic food there .👍🍷🍴
WOW, such a great mix up from what I normally make 🎉
Jamie thought he did this
Another criminal video… I dared to watch it when I was VERY hungry!!! You murdered me by excessive mouth watering. Amazing recipe Chef; thanks for sharing.
This one looks so tasty
Magnificent
🇮🇹
✌🏻🧔🏻♂️✌🏻
I’m going to make this tomorrow! Looks great!
this is a nice recipe for the home cook
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Amazing, this is how you should make a white lasagna and not the way Jamie Olivier does it, I'll prepare this for my family next weekend.
Yes, i will, yes i will try it blessing always
You don't add any salt to the Béchamel sauce?
This looks good, However I am not a huge broccoli fan. My variation might be to use the suffrito and truffle with the mushrooms. Great recipe though
اشكرك والشكر لهذه التقنيه التي أتاحت لنا معرفة الكثير واصدقاء جدد في هذا العالم الإنساني اتمني لك التوفيق ✨🌾☕💚🤝
That looks amazing! We make one almost like that! Ground veal instead of beef, and vegetables this time of year would be baby spinach, spring peas, asparagus. Finally, just a little tomato to make a rose sauce. Love your posts !
Going to make it tonight 👍❤️
I made this last night and it was incredible. Thank you Vincenzo for another amazing recipe.
Beautiful! Im going to make it this week!
The bechamel sauce has lumps with all due respect, not that it matters much in the lasagna but still 🙂 milk needs to be added slower and warmer to avoid that :). Interesting dish though
Oooh so did your friends mum just have zucchini and mushrooms, but no meat? I like the sound of that too 🤤
Another amazing scrumptious looking masterpiece 😋🤌🤌
I’m going to make this for 5. Do you think I should double the recipe?