A twist on the beloved traditional dish
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!)
What makes it even more special? Broccoli. While it might sound wild to add greens, it actually helps to create just the right texture to the soft cheese. This combination is heavenly between layers of fresh lasagna sheets—no boiling needed, and they soak up all the flavor beautifully.
The original white lasagna recipe comes from my friend’s mum, who made it for New Year’s Eve back in 2009. She used zucchini and no meat, which is a great vegetarian option. It was really delicious but over the years, I’ve made a few changes like swapping in broccoli and adding ground beef to make it heartier. Now it’s become a new favourite on my list of baked pasta dishes.
Even though béchamel sauce is French by origin,it is as though Italians have adopted it like their own especially when it comes to lasagna. Once you try this cheesy, golden, crispy-on-the-outside, creamy-on-the-inside version, you might just forget all about the red sauce. Ok, I still really love it but this is equally scrumptious!
If you love lasagna and want to try something a little different, this white version is the perfect centerpiece for your next potluck or family gathering. I promise, it’ll be a hit. Just be ready to share the recipe (because everyone will ask).
Watch How to Make WHITE LASAGNA Like an Italian with NO Chicken
This Italian White Lasagna is crispy, cheesy, and too good to resist.
Vincenzo’s Plate Tips to make White Lasagna
Size Matters
Using a tray larger than 11 inches? Just make sure you increase the ingredients of your white lasagna to keep those layers nice and full.
Don’t Ditch the Stems
Broccoli stems are full of nutrients and add a really nice bite when not overcooked. Just chop them into small pieces so they cook faster and this way, nothing goes to waste.
Watch Your Pan
When cooking your meat filling on medium-high heat, stay close! It cooks quickly, and you don’t want it burning at the bottom. Lower the temperature if you are multi-tasking to avoid it drying out.
Wine or Not, It’s Fine
No wine? No worries. You can substitute with just a touch of water. That said, wine adds incredible flavor and helps tenderize the meat. Don’t worry, the alcohol cooks off!
Bechamel is a Gentle Sauce
Keep the heat low and add the milk gradually, not all at once. This prevents lumps and gives you a silky-smooth sauce. Stir often and scrape the bottom as you go making sure the texture of the sauce remains thick but still a bit runny when ready.
No Gaps Allowed
When layering your white lasagna, make sure to fill every corner. Cut your pasta sheets to size if needed, and layer each one as evenly as you can so every bite is filled with a taste of all the incredible ingredients.
Press Before You Pour
Before adding the final layer of béchamel, gently press down on the top layer to compact the white lasagna. This helps it hold together and leaves enough room so the foil won’t stick to the sauce later.
How to Serve White Lasagna
Once the cheese has melted and everything looks beautifully golden, resist the urge to dig in right away! Let the white lasagna rest for about 20 minutes, this helps it set and hold its shape when you cut into it, making your slices hold together better. When you’re ready to serve, run a knife around the edges to loosen anything that might be stuck. Then, cut your desired portions (as big or as generous as you like!) and use a flat spatula to carefully lift each slice onto a plate.
Finish with a generous sprinkle of pecorino because really, who can say no to more cheese?
White Lasagna Recipe
Equipment
- Pyrex Baking Dish 11 x 7.5 x 3 inches / 28 x 19 x 7.6 cm
- knife
- Chopping-board
- Small-sized pot
- Large-sized pan
- wooden spoon
- Strainer
- Deep small-sized pot
- Whisk
- Foil
- Flat spatula (turner)
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
Instructions
Making the lasagna filling
- Break the broccoli into small florets by hand, and chop the stem into small pieces.
- 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.
- 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.
- 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.
- 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.
- 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:
- Place a deep, small pot over medium-low heat and add 50g of butter. Let it melt slowly, then whisk to combine.
- Add the flour and stir until fully incorporated then begin adding the milk a small amount at a time, whisking constantly.
- 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.
- 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.
Assembling the White Lasagna
- Start by spreading a thin layer of béchamel on the bottom of your baking dish. Add a spoonful of the beef and broccoli filling, then place your first lasagna sheet on top. Press down gently to help it settle.
- For the next layer, spread more béchamel, then add a generous amount of the filling. Sprinkle over diced provolone, mozzarella, and a bit of grated pecorino. Add a small drizzle of béchamel on top, then cover with another lasagna sheet. Press lightly again.
- Repeat the process for the third layer. This time, make it extra generous, since it’s the center of the lasagna. Layer with béchamel, plenty of beef and broccoli, the cheeses, and then another sheet of pasta.
- Keep layering until you’ve used up the filling. Be sure to press each layer down slightly to compact the lasagna, and remember to save a good amount of béchamel for the final top layer.
- Once you’ve added the last pasta sheet, cover any gaps and press down gently. Spread the remaining sauce all over the top, from edge to edge.
- Cover the dish with foil (making sure it doesn’t touch the sauce) and bake at 180°C / 356°F for 20 minutes.
- After this time, remove the foil and add a final layer of provolone, mozzarella, and grated pecorino on top. Bake for another 10 minutes uncovered at the same temperature, or until the top is golden and bubbly.
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
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Craving More Lasagna? Try These Next!
- CLASSIC BEEF LASAGNA – The ultimate comfort food with rich tomato sauce made with Italian passata, carrots, celery and onion between layers of cheesy goodness.
- VEGETABLE LASAGNA – A delicious meat-free option packed with veggies like Zucchini, oyster mushroom, capsicum, eggplant and ricotta cheese.
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