White Lasagna
Submitted by Hollem
Classic white lasagna with ground beef, homemade bechamel cream sauce, ricotta, mozzarella, and Parmesan layered with noodles and baked until bubbly. Comfort food with a creamy twist on the Italian original.
YIELD
4 servingsPREP
30 minCOOK
40 minREADY
1 hrsSwap out the red sauce for a velvety homemade bechamel and you’ve got a lasagna that hits completely different.
Seasoned ground beef gets folded into a nutmeg-scented cream sauce, then layered with lasagna noodles, dollops of ricotta, grated Parmesan, and sliced mozzarella.
Three layers of all that goodness bake together until the cheese is melted and the edges are golden and bubbling.
It’s creamy, meaty, and deeply satisfying in a way that makes everyone forget red sauce even exists.
Let it rest for five minutes before cutting so the layers hold together on the plate.
Pro Tips
- Cook the cream sauce roux for a full 2 to 3 minutes before adding milk. This cooks out the raw flour taste and gives you a smooth, silky bechamel.
- Don’t skip the nutmeg in the cream sauce. Just a dash transforms the whole dish and ties the flavors together.
- Spread a thin layer of cream sauce on the bottom of the pan before adding noodles. This prevents sticking and makes serving much easier.
- Let the assembled lasagna rest for 5 minutes after baking. Cutting too soon means the layers slide apart.
Ingredients
Directions
In a skillet cook the meat, breaking it up with a fork, for 2 minutes.
Add the onion, garlic, salt and pepper and cook slowly, stirring often, for 5 minutes, or until the onions are limp.
Cook the lasagna noodles as directedon the package, drain well and keep separated on waxed paper.
Spread a small amount of Cream Sauce in a shallow baking dish about 13×8×2 inches.
Add the remaining Cream Sauce to the meat mixture.
Add a layer of noodles to the baking dish, spread with the meat sauce and dot with ricotta cheese.
Then sprinkle with Parmesan cheese and top with a few slices of mozzarella.
Repeat the layers, making 3 layers of each ingredient.
Bake in a preheated 350℉ (180℃) oven for 40 minutes, or until hot and bubbly.
Let stand for about 5 minutes, then sprinkle with parsley.
Makes 8 servings.
CREAM SAUCE:
3 tablespoons butter 3 tablespoons flour 1 teaspoon salt ⅛ teaspoon pepper 1 dash nutmeg 2½ cups milk ⅓ cup chopped parsley Melt the butter in a saucepan and blend in the flour, salt, pepper and nutmeg. Cook for 2 to 3 minutes, then add the milk and cook, stirring, until thickened. Cook, stirring, for about 1 minute longer. Add the parsley.
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