White Lasagna Recipe

  • By Zain123
  • /

🧀 White Lasagna Recipe (Beef, Mushroom & Broccoli)

A creamy, cheesy twist on traditional lasagna—no tomato sauce needed! This version layers tender beef, mushrooms, and broccoli with mozzarella, provolone, and a rich béchamel sauce between fresh lasagna sheets. Comfort food at its finest.

⏱ Prep & Cook Time

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Servings: 1 tray

🧰 Equipment

  • 11 x 7.5 x 3-inch (28 x 19 x 7.6 cm) baking dish
  • Knife & chopping board
  • Small pot & deep pot
  • Large pan
  • Wooden spoon
  • Whisk
  • Strainer
  • Foil
  • Flat spatula

🧂 Ingredients

For the Lasagna:

  • ½ onion, chopped
  • 1 broccoli, florets and stem chopped
  • Fresh basil leaves
  • Fresh parsley, chopped
  • 500 g (17.6 oz) fresh lasagna sheets
  • 500 g (17.6 oz) ground beef
  • 200 g (7 oz) mushrooms, sliced
  • 200 g (7 oz) provolone cheese, diced
  • 200 g (7 oz) mozzarella cheese, diced
  • Pecorino Romano or Parmesan, grated
  • 50 g (1.75 oz) butter
  • ½ cup red or white wine
  • Extra virgin olive oil (EVOO)
  • Salt & pepper

For the Béchamel Sauce:

  • 50 g (1.75 oz) butter
  • 2 cups (500 ml) full cream milk
  • 50 g (1.75 oz) all-purpose flour
  • Pinch of nutmeg

👩‍🍳 Instructions

1️⃣ Make the Filling

  1. Break broccoli into florets and chop stems into small pieces.
  2. Boil salted water and cook broccoli for 7 minutes, until tender. Drain.
  3. In a large pan, heat EVOO + splash of water over medium-high heat. Sauté onion for 5 minutes.
  4. Add wine, mushrooms, butter, and parsley. Stir for 2–3 minutes.
  5. Add ground beef, breaking it up with a spoon. Season with salt & pepper. Pour remaining wine and cook until liquid evaporates.
  6. Add drained broccoli and lightly mash to combine. Stir in torn basil leaves. Remove from heat.

2️⃣ Make the Béchamel Sauce

  1. Melt butter in a small pot over medium-low heat.
  2. Add flour and stir until smooth.
  3. Gradually whisk in milk to avoid lumps.
  4. Cook until sauce thickens and becomes silky.
  5. Add a pinch of nutmeg, stir, and remove from heat.

3️⃣ Assemble the Lasagna

  1. Spread a thin layer of béchamel in the baking dish.
  2. Add a spoonful of filling, then cover with a lasagna sheet. Press gently.
  3. Spread more béchamel, add filling, and layer cheeses (provolone, mozzarella, pecorino).
  4. Repeat layers until all filling is used. Save enough béchamel for the top.
  5. Finish with a top layer of pasta, cover with remaining béchamel, and sprinkle extra cheese.

4️⃣ Bake

  1. Cover with foil (avoid touching sauce). Bake at 180°C / 356°F for 20 minutes.
  2. Remove foil, add a final cheese topping, and bake for 10 more minutes until golden and bubbly.

🍽 Serving Tips

  • Let rest 20 minutes after baking for clean slices.
  • Run a knife around edges, slice, and lift with a flat spatula.
  • Sprinkle extra Pecorino or Parmesan before serving.

💡 Vincenzo’s Tips

  • Size Matters: Use an 11-inch tray; adjust ingredients for larger sizes.
  • No Waste: Chop broccoli stems—they add texture.
  • Mind the Heat: Cook beef medium-high but don’t burn.
  • Wine Substitute: Use water if unavailable, but wine adds depth.
  • Perfect Béchamel: Add milk gradually and stir often.
  • Compact Layers: Press slightly before pouring sauce.
  • No Gaps: Cut pasta sheets to cover the dish completely.

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