Lasagna with white sauce is a main course that conquers everyone at the table, perfect for Christmas holidays and beyond! You liked the baked rigatoni with white sauce so much, that I decided to offer you this alternative with fresh pasta. If you are looking for easy and hearty main courses, I suggest you read this collection of 20 main courses to make for Christmas. Lasagna is one of the most loved Italian dishes in the world, each layer is pure goodness, use a good mozzarella and homemade béchamel and you’ll see the results! Nowadays, lasagna is a symbol of Italian cuisine, with countless regional variations like the one I am proposing today, but if you prefer to go classic, make the lasagna with meat sauce and béchamel. Well, at this point, you just have to get in the kitchen and prepare today’s recipe.
If you’re looking for other lasagna recipes, take a look at these:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 464.05 (Kcal)
- Carbohydrates 32.34 (g) of which sugars 5.82 (g)
- Proteins 27.79 (g)
- Fat 24.43 (g) of which saturated 11.05 (g)of which unsaturated 9.72 (g)
- Fibers 1.73 (g)
- Sodium 1,420.47 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.58 oz thin egg lasagna
- 0.84 cup béchamel
- 1.41 oz parmesan
- 7.05 oz mozzarella
- 14.11 oz ground beef
- 3.53 oz bacon
- 1 carrot
- 1/2 onion
- 1 celery
- 0.71 oz extra virgin olive oil
- to taste salt
- 1/4 cup white wine
How to Make Lasagna with White Sauce
Chop celery, carrot, and onion, then sauté in a large pot with a drizzle of extra virgin olive oil.
Add garlic and diced bacon, continue cooking over medium-high heat.
Add the ground beef and cook for about 10 minutes, salt and pepper, then pour in the wine and let it evaporate, salt, mix, and continue cooking for about 40 minutes, if necessary, moisten with a ladle of broth or hot water.
Place a little béchamel on the bottom with a spoon and then a layer of pasta, the sauce, and the mozzarella.
Form several layers, leaving the last one with a nice spoonful of béchamel, and a generous sprinkling of grated cheese.
Then bake your lasagna at 356°F for about 15-20 minutes. Remove from the oven and let the lasagna with white sauce cool for about 10 minutes before serving.
Storage and Tips for Lasagna with White Sauce
Lasagna with white sauce can be stored in the refrigerator until the next day. If you have used fresh ingredients, you can also freeze it. I recommend keeping the béchamel nice and liquid so that the lasagna does not dry out too much during cooking.
