White Lasagne with Parmigiano Besciamella (Lasagne in Bianco)

爱这道菜一样!不加肉or anything else, after making it at least twenty times. I do serve mixed roasted greens on the side to contrast yet complement the delicious rich creaminess that is this lasagna. I will use whatever greens I have in the fridge - usually spinach, kale, asparagus, white beans, garlic cloves, sliced shallots, tossed in olive oil.

• missstark

• PORT MOODY BC

• 9/12/2020

I have a question and didn't know where to place it. I have made one similar before but this looks so much better. Can I assemble this completely and freeze it. When I wish to make it, thaw and then bake. I would freeze additional sauce as well.

• Anonymous

• St. Louis, MO.

• 4/26/2019

I made this for a craft beer tasting in November and it was an excellent fit. The béchamel made it a fine chilly fall weather dish, and its creaminess functioned as a great palate-cleanser in between pours. No changes made and no constructive notes needed. I recommend!

• DameSnickerdoodle

• Los Angeles, CA

• 4/12/2015

Really good, and very very rich, even after I added a big package of fresh spinach and lots of mushroom, garlic, green bell pepper and jalepeno. Even with taking the advice in these reviews to revise to a 1:1 broth/milk ratio and leaving out the eggs it is quite rich. I think it needs acidity, ironically, tomato sauce would help it in this area. In the future I will use this as a side, perhaps instead of a scalloped potato, rather than a stand-alone main dish, would be good served with a green salad with a tangy vinaigrette. Could probably sub the noodles for sliced potatoes and make another very good variation.

• Brenda12360

• Dallas TX

• 1/22/2014

So good. Good ingredients are key, but I subbed pinot noir for marsala and it was tasty. Also added additional sharp, salty cheese (one time white cheddar, one time 2-yr parm-regg, and closer to a cup) and garlic cloves to sauce, and probably an additional 3/4c of my cheese mix to the layers. Based on other reviews, I did split stock/milk more, to 2c/2 3/4c, respectively, and it was still super creamy and lovely. I also added spicy sausage (about 3/4lb), and shredded zucchini and spinach that I sauted/wilted in the leftover sausage fat. (I also squeezed out the zucchini of excess liquid in papertowels, otherwise you get too much liquid in the baking). Have made twice, and it is so, so good. I even had leftovers for breakfast!

• starryi

• Washington, DC

• 1/14/2014

This is a fantastically simple recipe which relies on having great, quality ingredients. This recipe will be bland if you reduce the amount of shallots or use a poor quality cheese. With the right ingredients, it is simply delicious. You can use half the amount of butter and a 1:1 ratio of milk to high quality stock for the same results. I also use this as a base recipe for a creamy vegetable lasagna. Just add any vegetables you want between the layers -- kale, squash, sundried tomatoes, mushrooms -- and it becomes a very healthy vegetarian dish. Since there's no cheese its not loaded with fat.

• Anonymous

• San Francisco

• 3/13/2013

I made this for a birthday dinner last Saturday. The only change I made was to add some sauteed mushrooms in the layers. It was very good.

• beekayy

• Lodi, CA

• 12/21/2012

This was delish! I agree with other reviewers though that it needs some vegetables between the layers. Next time I may try mushrooms or spinach. I will be making this again for Easter Sunday!

• mmonroe45

• 4/5/2012

My non-vegetarian, meat and potatoes spouse loves this, especially when baby spinach is inserted between the lasagna sheets.

• eca

• okemos, mi and jonesport, me

• 11/6/2011

Great, but very rich! It goes well with a green side like broccoli however.

• ewrancor

• Scio, OR

• 3/8/2011

We made this after my 10-year old son suggested combining macaroni and cheese and lasagna--this seemed close! We added a variety of cheeses to the bechamel while it was cooling, which added a lot of flavor. Since there were only three of us, we made a small recipe and baked it in a bread loaf pan lined with baker's parchment--this made serving it and clean up a lot easier!

• twleslie

• 1/22/2011

Quite delicious! The egg added a lovely texture in my opinion. I halved the recipe and used a dry white wine (all I had on hand) and added steamed spinach to the layers. For those who considered this recipe bland, I suspect that good parmesan was not used - it's presence makes the meal. Next time I'll make it with the marsala. Yum!

• bowlofjesslove

• Toulouse, France

• 10/19/2010

definitely needs something; not too much flavor with the recipe.

• Anonymous

• 10/16/2010

Just as there are those that love eggs in their macaroni and cheese and those that don't, I personally, did not care for the texture that eggs gave to this finished dish. This, however, is quite special when made with Pecorino Romano instead of Parm, half the wine, (I used Zinfandel), twice the salt and no eggs in the sauce. If you want the taste of the eggs without the eggy texture, just hard boil the eggs, chop and sprinkle between layers. option.

• Francesca2

• Scottsdale, AZ

• 7/9/2010

My whole family loves this recipe. I vamped it up a bit by adding 4-6 Tbs olive oil and cutting the butter by 1/2. I then added 1 whole finely chopped leek and several chopped mushrooms. I then sauteed all the above until cooked thoroughly. Drained the oil from the leek mixture & added back to pan, added flour to the oil & continued with the remainder of the recipe. For variation I added sliced plum tomatoes between the layers. This gives it some nice color while not overpowering the cream sauce. To lower the fat content, I used 1% milk and the sauce still thickened nicely. Enjoy!

• dawnmed

• Katy, TX

• 6/9/2010