Description
A rich and creamy white lasagna layered with artichokes or mushrooms and a savory béchamel sauce.
Ingredients
Scale
- 12 lasagna noodles
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups artichoke hearts or mushrooms, sliced
- 4 cups béchamel sauce
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp fresh thyme
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions, then drain.
- Heat olive oil in a pan and sauté garlic until fragrant.
- Add artichokes or mushrooms and cook until tender. Season with salt, pepper, and thyme.
- Spread a thin layer of béchamel sauce in a baking dish.
- Layer noodles, béchamel, vegetables, and cheese. Repeat until all ingredients are used.
- Top with remaining cheese.
- Bake for 30-35 minutes or until golden and bubbly.
- Let rest for 10 minutes before serving.
Notes
- You can substitute ricotta for béchamel for a different texture.
- Fresh herbs enhance the flavor.
- For a crispier top, broil for the last 2 minutes.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg
Keywords: lasagna bianca, white lasagna, artichoke lasagna, mushroom lasagna, vegetarian lasagna