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RECIPE
15 INGREDIENTS23 STEPS1hr 15min

Lasagna Bianca

5.0
1 Ratings
This creamy lasagna recipe takes the traditional lasagna recipe and turns it white! It is packed with cheese, vegetables, beef mince, and bechamel sauce.
Lasagna Bianca Recipe | SideChef
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This creamy lasagna recipe takes the traditional lasagna recipe and turns it white! It is packed with cheese, vegetables, beef mince, and bechamel sauce.
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
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Fulfilled by
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
1hr 15min
Total Time
$6.60
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
1.1 lb
Lasagna Sheets
14 oz
Ground Beef
1 1/3 cups
Provolone Cheese , diced
1/2
Onion , chopped
1 head
Large  Broccoli , cut
or Two Small Broccoli
2
Large  Zucchini , diced
1 handful
3 Tbsp
3 pinches
2 pinches
Dried Mixed Herbs
to taste
Extra-Virgin Olive Oil
10 1/3 cups
Water
to taste
Bechamel Sauce
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Nutrition Per Serving

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CALORIES
657
FAT
40.6 g
PROTEIN
37.6 g
CARBS
44.0 g

Cooking Instructions

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Step 1
Add Water (10 1/3 cups) to the large pot and put it on the stove at medium heat to boil.
Step 2
Place the deep pan on the stove also at medium heat and add two teaspoons of Extra-Virgin Olive Oil (to taste) and Onion (1/2) .
Step 3
Once the onions are slightly brown, add the Ground Beef (14 oz) , spreading it out with a fork.
Step 4
Mix the beef and onions using a wooden spoon until the mince begins to brown. Don't overcook this because it will finish cooking once it is in the lasagna and in the oven. Turn the heat off and put the pan to the side.
Step 5
Add Salt (2 pinches) to the water once it boils. Then add the Broccoli (1 head) and Zucchini (2) .
Step 6
Leave the vegetables to cook for around 5-7 minutes (or until they are cooked and no longer hard).
Step 7
While you are waiting pour yourself a glass of wine and preheat the oven to 180 degrees C (350 degrees F).
Step 8
After the vegetables have been cooking for 7 minutes, strain them to get rid of all the water.
Step 9
Add the broccoli and zucchini to the pan and put it back on the stove again at a medium heat.
Step 10
Use a fork to squash the mixture so that the vegetables break down as much as possible. If you are left with some bigger pieces of broccoli that are hard to break, use a potato masher to squash them.
Step 11
Add Dried Mixed Herbs (2 pinches) , Salt (1 pinch) , Fresh Parsley (1 handful) , Fresh Basil Leaves (1 handful) , and stir the mixture well using a wooden spoon. Leave to simmer for a few minutes.
Step 12
Get the tray you are baking your lasagna in and line it with Butter (3 Tbsp) . Make sure you get into the corners of the tray so that none of your lasagna sticks to the bottom or the sides.
Step 13
Place a single layer of Lasagna Sheets (1.1 lb) at the bottom, breaking them carefully into smaller pieces if they don't fit perfectly -- just be careful not to crack them because then the lasagna will fall apart. The number of sheets you use depends on the size of your tray.
Step 14
Using a wooden spoon, scoop up some of the mixture and put it on top of the sheets. This is your first layer. Cover the whole thing but be careful not to put too little or too much!
Step 15
Add lots of Provolone Cheese (1 1/3 cups) to the top of the lasagna and grate a generous amount of Parmesan Cheese (to taste) to the top.
Step 16
Using a spoon, scoop up the Bechamel Sauce (to taste) and cover the whole layer. I think it's easier to spread it out using the bottom of the spoon. Remember that this will spread once it starts to cook so don't make it too thick.
Step 17
Create another layer on top starting with the lasagna sheets. Push down on them -- but not too hard! - to create some room for the rest of the ingredients.
Step 18
Add the beef with the broccoli and zucchini and repeat the process, adding provolone cheese, parmesan, bechamel sauce, and finally a layer of the pasta sheets.
Step 19
On top of this last layer, add just a small about of the mince and vegetables and spread them out. Add lots of provolone cheese so it melts on top of the lasagna and of course parmesan, which at this point, is not an ingredient, it is a MUST!
Step 20
Now, the most exciting part! Cover the tray using aluminum foil and put the creamy lasagna bianca into the oven!
Step 21
After it has been in the oven for 20 minutes, remove the foil carefully and let it cook for another 10 minutes uncovered so it becomes yummy and crispy on top.
Step 22
Take out the lasagna and slice into squares.
Step 23
Serve and enjoy!
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Nutrition Per Serving
Calories
657
% Daily Value*
Fat
40.6 g
52%
Saturated Fat
14.1 g
70%
Trans Fat
0.4 g
--
Cholesterol
196.3 mg
65%
Carbohydrates
44.0 g
16%
Fiber
9.1 g
32%
Sugars
6.2 g
--
Protein
37.6 g
75%
Sodium
643.2 mg
28%
Vitamin D
0.1 µg
0%
Calcium
423.6 mg
33%
Iron
5.0 mg
28%
Potassium
905.7 mg
19%
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