It may not have official recognition yet, but white lasagna certainly deserve it! Lasagna is a an essential element of the heritage of Italian cuisine: in fact, it is one of our most popular dishes, especially for Sunday lunch with family and friends. But there are many variations of this recipe – starting with the local dishes like lasagna alla bolognese from Bologna or recipes from the Campania region with ricotta cheese and meatballs. But did anyone ever say that you have to use meat sauce to make a proper lasagna? We didn’t think so, either! So here are five ideas for making a delicious lasagna – without the red sauce!
White lasagna with prosciutto and scamorza cheese
Preparing a tasty white lasagna with prosciutto and scamorza cheese is very easy. First, cook 250 grams of lasagna pasta in boiling salted water for a few minutes – adding the pasta a little at a time so that the lasagna do not stick together. Once cooked, start to assemble the pan in layers: one layer of lasagna followed by a layer of béchamel sauce (we recommend a total of 300 ml), a layer of cooked ham (you’ll need 200 grams in all) and finally, a layer with sliced or grated scamorza cheese. Before repeating the layers, add a little grated Parmigiano Reggiano cheese. Then start they layers all over again. Once the layers are finished, let the lasagna cook in the oven for about 45 minutes at 350°F (180°C) and you're finished! Serve and enjoy.
White lasagna with zucchini and mozzarella
For this recipe, lightly cook 250 grams of lasagna in salted water. Then begin to layer: one layer of pasta, one layer of mozzarella (you’ll need 300 grams, cut into thin slices), one layer of béchamel sauce (300 ml) and one layer of cut, grilled and salted zucchini (at least 400 grams total). Cover the last layer with a generous sprinkling of grated Parmigiano Reggiano cheese and finally let it cook in the oven for 40 minutes at 350°F (180°C).
White lasagna with salmon
After chopping 300 grams of smoked salmon, lightly fry it in a pan with olive oil and a clove of garlic. Mix it with 300 ml of béchamel sauce. Meanwhile, cook 250 grams of lasagna pasta in salted water. Then we assemble the layers. Lasagna pasta first, then the filling. Finally, let it bake in the oven at 350°F (180°C) for 30 minutes for delicious white lasagna you absolutely have to try!
White lasagna with artichokes and walnuts
This recipe is very simple. Start by peeling and dividing a dozen artichokes into segments to be blanched in salted water for about ten minutes. The artichokes are then seasoned in a pan with olive oil, salt and pepper. Add the béchamel sauce (250 ml) and a little nutmeg. Chop 150 grams of walnuts in a mixer and add them to the filling. Next, compose the layers in a baking pan by alternating the lasagna noodles followed by the béchamel with chopped walnuts and artichoke hearts. Bake in the oven at 325°F (170°C) for 45 minutes and serve hot.
White lasagna with speck and stracchino cheese
For this last inviting recipe, start as usual with cooking the lasagna pasta in salted water (about 300 grams). Then assemble the layers: one layer of pasta, one layer of béchamel sauce ( 350 ml), one layer of sliced speck (100 grams total), one layer of stracchino cheese (you’ll need a package of about 150 grams) and finally, a layer of grated Parmigiano Reggiano cheese. Once the assembly is finished, bake the lasagna in the oven at 350°F (180°C) for 30-35 minutes. Serve warm.
