There white lasagna is the version without tomato of the traditional ones lasagna Bolognese. Equally tasty and rich, it has layers of egg puff pastry alternating with a white ragout, prepared with mixed meat, bechamel And parmesan. A rich first course to celebrate Christmas lunch.
- 250 g of fresh lasagna sheets
- 300 g of bechamel
- 300 g of ground beef
- 200 g of minced pork
- 1 stick of celery
- 1 medium onion
- 1 carrot
- 1 glass of dry white wine
- 1/2 glass of milk
- 3 tablespoons of extra virgin olive oil
- 30 g of butter
- abundant grated Parmesan cheese
- fresh thyme
How to prepare: White lasagna
There white lasagna it is the “clear” version of the classic Lasagne alla Bolognese. They differ from the traditional recipe, undoubtedly the most famous only for the fact that the sauce used is a ragù in white, without tomato among the ingredients. For the rest, it is made of sheets of fresh pasta, there is the béchamel and there is the Parmesan Cheese grated. In abundance.
It’s a first course rich and very tasty, with a creamy and inviting filling, which well represents the glorious opulence of Emilian cuisine in terms of fresh and filled pasta. There white lasagna it is suitable for any special occasion. So perfect for the Christmas lunch or the dinners of the entire holiday period.
As always, to make the preparation quicker, you can opt for fresh sheets buy ready, but our advice is to prepare the egg pasta yourself. The time needed is greater but the result is priceless.
Lasagna offers endless possibilities for “variations on the theme”. Lasagna in white with Ham And chestnuts, for example, or Lasagna with zucchini and salmon. If you are looking for one instead vegetarian white lasagna try Lasagna with artichokes and mushrooms, or Lasagna with broccoli and courgettes.
OTHER TASTY RECIPES: Lasagna with pistachios and taleggio, Lasagna with parmesan cream and mushrooms, Lasagna with pumpkin and squid with fennel, Lasagna with radicchio and fontina
Medium Execution Preparation Time 40 min Cooking Time 1h and 20 min Servings 4
How to prepare: White lasagna
Start preparing the white lasagna with the sauté, the basis for the meat sauce. Finely chop the celery, carrot and onion with a mixer or a knife. Sauté them in a saucepan with the oil and butter.
When they become shiny, add the minced meat and brown it, stirring with a thick wooden spoon. When you notice that it has changed color, blend with the wine and let the alcoholic part evaporate over high heat.
Add the milk, salt, pepper and reduce the heat. Partially cover and continue cooking for 45-50 minutes, stirring occasionally. Keep aside.
Blanch the sheets of pasta for a few minutes, drain them with a slotted spoon and let them dry on a cloth. Grease a baking dish and place a layer of béchamel on the bottom. Now arrange a layer of pasta, followed by bechamel, meat sauce and plenty of grated Parmesan cheese.
Continue in this way alternating the layers and ending with the ragù. Sprinkle once again with the Parmesan and bake in a preheated oven at 200 ° for 40 minutes. Remove from the oven, let the white lasagna settle for a few minutes and serve.