White Lasagna

 

White Lasagna

Ingredients

For the Lasagna Filling

½ medium onion, finely chopped

1 head broccoli, cut into small florets (stem finely chopped)

1 bunch fresh basil leaves

1 bunch fresh parsley, finely chopped

500 g (17.6 oz) fresh lasagna sheets

500 g (17.6 oz) ground beef

200 g (7 oz) mushrooms, thinly sliced

200 g (7 oz) provolone cheese, diced

200 g (7 oz) mozzarella cheese, diced

Pecorino Romano or Parmesan cheese, finely grated, to taste

50 g (1.75 oz) butter

½ cup red or white wine

Extra-virgin olive oil (EVOO), as needed

Salt and freshly ground black pepper, to taste

For the Béchamel Sauce

50 g (1.75 oz) butter

2 cups (500 ml) whole milk

50 g (1.75 oz) all-purpose flour

Freshly grated nutmeg, to taste

Instructions

Prepare the Lasagna Filling

Break the broccoli into small florets and finely chop the stem. Bring a small pot of salted water to a boil, add the broccoli, cover, and cook for about 7 minutes, or until tender. Drain well and set aside.

While the broccoli cooks, heat a generous drizzle of extra-virgin olive oil along with a small splash of water in a large pan over medium-high heat. Add the chopped onion and sauté for about 5 minutes, stirring frequently, until softened.

Pour in a splash of wine and stir, then add the sliced mushrooms, butter, and chopped parsley. Mix well, then add the ground beef, breaking it up with a wooden spoon and stirring until evenly combined.

Season with salt and pepper. Once the beef begins to brown, pour in the remaining wine and let it simmer until most of the liquid has evaporated.

Add the drained broccoli to the pan and gently mash it into the mixture so it blends without turning into a purée. Tear the basil leaves into small pieces and stir them in. Turn off the heat and set the filling aside.

Make the Béchamel Sauce

Place a small, deep saucepan over medium-low heat and add the butter. Let it melt gently, then whisk until smooth.

Add the flour and stir until fully incorporated. Begin adding the milk little by little, whisking constantly.

As the sauce thickens, continue adding more milk gradually, whisking well each time to keep the sauce smooth. Lower the heat if necessary and take your time to avoid lumps.

Once all the milk has been added and the sauce is creamy and velvety, stir in a pinch of nutmeg. Remove from heat and give it a final whisk.

Assemble the White Lasagna

Spread a thin layer of béchamel across the bottom of a baking dish. Add a small amount of the beef and broccoli filling, then place a lasagna sheet on top, pressing gently to settle it.

For the next layer, spread more béchamel, add a generous portion of filling, and sprinkle with diced provolone, mozzarella, and a little grated pecorino. Drizzle lightly with béchamel and cover with another lasagna sheet, pressing gently.

Repeat the layering process, making the middle layer especially generous. Continue layering béchamel, filling, cheeses, and pasta sheets until all ingredients are used, reserving enough béchamel for the top.

Finish with a final pasta sheet, press lightly, and spread the remaining béchamel evenly over the surface.

Cover the dish loosely with foil, making sure it does not touch the sauce. Bake at 180°C (356°F) for 20 minutes.

Remove the foil, top with additional provolone, mozzarella, and grated pecorino, then return to the oven uncovered. Bake for another 10 minutes, or until the top is golden, melted, and bubbling.