White Lasagna

Lasagne in Bianco

Cooking With Nick Stellino
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Ingredients:

1 recipe Ragu in Bianco -White Meat Sauce
1 recipe Parmesan Béchamel Sauce
1 recipe Fresh Pasta Sheets Medium Batch or 1 lb. dry lasagna
1 ½ cups freshly grated Parmesan Reggiano

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Serves 8
Printable Version
Prepare the Ragu in Bianco according to the directions. Prepare the Parmesan Béchamel Sauce according to the directions. Prepare the Fresh Pasta Sheets according to the directions.
Preheat the oven to 450 degrees. Lightly grease a 9" by 13" lasagna pan or baking dish. Place a large pot of water on to boil. Fill a large bowl with ice water mixed with a few extra tablespoons of olive oil. Cook 3-4 pasta sheets at a time in the boiling water to al dente, about 1 minute. Or, if you are using dry lasagna, cook the pasta according to the directions on the package. Lift the cooked sheets out and plunge them directly into the ice water. Drain the sheets and place the flat sheets on a lightly oiled baking sheet. Repeat with the remaining pasta. If you are stacking or storing the sheets for later use, be sure and brush or spray each piece of pasta with a little oil to prevent the pieces from sticking together. Cover the cooked pasta with plastic wrap until ready to use.
Cover the bottom of the lasagna pan with 1 cup of the meat sauce. Cover the sauce with an even layer of cooked pasta, overlapping and trimming as needed. Spread 1 cup of sauce over the pasta, sprinkle with ½ cup of Parmesan and add another layer of pasta. Repeat with two more layers, ending with a layer of pasta. Spread the béchamel evenly over the lasagna.
Bake the lasagna for 15-20 minutes, until puffy and lightly browned.
Allow the pasta to rest for 10 minutes before serving.
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